Chicken Margarita & Saffron Yellow Rice

• (16 ounce) package vigo saffron yellow rice1
• tequila↗1⁄3 cup
• triple sec↗1⁄8 cup
• fresh lime juice↗1⁄4 cup
• sugar↗3 tablespoons
• chicken breasts↗2
• kosher salt↗
• fresh ground black pepper↗
• all-purpose flour↗1⁄4 cup
• unsalted butter↗1 tablespoon
• olive oil↗1 tablespoon
• fresh cilantro leaves, chopped↗3 tablespoons

Step-by-step instructions

1. 1

   Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.

2. 2

   Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.

3. 3

   In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.

4. 4

   Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.