Tequila chicken with tomatillo sauce

Yield: 8 Servings JUD

Ingredients:

1/3 c Tequila
2 tb Fresh cilantro -- minced
1/3 c Chicken broth
1 1/2 ts Garlic -- minced
1/4 c Fresh lime juice
4 Chicken breast halves with
1/4 c Olive oil Bone and skin -- each cut In
2 tb Fresh jalapeno peppers Half crosswise Minced* TOMATILLO SAUCE-----
12 Tomatillos (about 1-1/4 lb)
1 c Chicken broth Husked rinsed -- cored and
1 tb All purpose flour Halved
1 tb Chopped fresh cilantro
2 md Fresh jalapeno pepperse
1/2 ts Salt (optional)

Instructions:

Halved -- cored and seeded* *Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos jalapenos tequila and all but 2 tabl. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer 4-5 minutes over medium low heat stirring occasionally until mixture is slightly thickened. Puree in blender or food processor. Remove chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches above hot coals for about 15-20 minutes turning once until opaque in center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken on sauce. Serve sauce separately. Per serving with 1/3 cup sauce: 150 calories 18 g pro 4 g car 6 g fat 46 mg chol 438 mg sod Source: Magazine clipping. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu 17 Mar 94 16:11:22 ~0800