Tequila Lime Chicken Chef Jon Jackson October 10, 2012 0 Comments Related Stories LSU’s Faculty Club transitions for new start Tequila Lime ChickenServes 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 chopped1 tsp. garlic, chopped2 tbls. olive oil2 ozs. tequila1/4 cup lime juice2 tbls. butter1/4 cup heavy cream1 (6-oz.) chicken breast1/2 tsp. jerk seasoningSalt and pepper, to taste4 ozs. red, yellow and green bell peppers, julienned and sautéed in additional olive oil1. 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.