Tequila Lime Chicken
Serves 1. Recipe is from Jon Jackson, executive chef of The Club at LSU Union Square and Retail/Catering for LSU Dining by Chartwells.
2 tbls. shallots, finely chopped
1 tsp. garlic, chopped
2 tbls. olive oil
2 ozs. tequila
1/4 cup lime juice
2 tbls. butter
1/4 cup heavy cream
1 (6-oz.) chicken breast
1/2 tsp. jerk seasoning
Salt and pepper, to taste
4 ozs. red, yellow and green bell peppers, julienned and sautéed in additional olive oil
1. In medium saucepan, sauté shallots and garlic in olive oil. Deglaze pan with tequila and lime juice; reduce by half. Add in butter and cream until sauce is thickened.
2. Season chicken breast with jerk seasoning, salt and pepper. Grill for 10 minutes on medium heat and let rest.
3. Serve chicken with sauce and top with sautéed tricolored peppers. Recommended sides are sautéed pattypan squash and roasted fingerling potatoes.