4 boneless, skinless chicken breasts
2 cups chicken stock
1/2 cup tequila
1/4 cup cream
3 roasted poblano peppers, seeds removed and rough chopped. You can also use canned poblanos, if desired.
1/2 small yellow onion, diced
2 tablespoons chopped cilantro
zest of one small lime
1 tablespoon olive oil
2 garlic clove, minced
salt and pepper
To Make Sauce:
In a medium sized skillet, over medium high heat, add olive oil. Once hot, add chopped onion and one teaspoon salt. Sauté for about 7 minutes, until soft and translucent. Add chopped garlic and sauté another 2 minutes.
Add poblanos and chicken stock. Cook for about 8 to 10 minutes. Add cilantro and lime zest and cook for another 2 minutes. Remove from heat and let cool for about 15 minutes.
Once slightly cooled, pour ingredients into a blender and process until smooth. Taste and adjust seasoning. Set aside.
Butterfly each chicken breast. Taking a sharp knife, cut through the thickest part of the chicken breast, horizontally cutting through until you are able to open the chicken breast like a book. Salt and pepper one side of the chicken breast.
Heat a metal skillet over high heat for about 5 minutes until screaming hot. Add the chicken, seasoned side down and let cook for 4 to 5 minutes. Turn chicken and cook another 3 to 4 minutes. Remove, cover with foil and set aside.
Deglaze the pan with the tequila. and let cook for one minute., scraping up the brown bits from the skillet. Add the poblano sauce and the cream. Stir to combine. Allow to cook for 2 minutes. Add chicken and cook an additional 4 to5 minutes. Serve hot. You can garnish with additional chopped cilantro if desired.