Flambé Tequila Chicken With Pine Nuts Recipes

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TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Steps:

  • Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
  • Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams

BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2



Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 image

Make and share this Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 recipe from Food.com.

Provided by Annacia

Categories     Chicken Breast

Time 37m

Yield 2 serving(s)

Number Of Ingredients 11

2 (8 ounce) chicken breasts (with bone and skin)
1 ounce melted butter
1 teaspoon paprika
1 pinch salt, to taste
1 pinch white pepper, to taste
1 ounce cherry brandy
1 (8 ounce) can black bing cherries
2 tablespoons Burgundy wine
2 tablespoons sugar
1 -2 teaspoon cornstarch (depending on desired thickness)
1 pinch salt

Steps:

  • Preparing Bing Cherry Sauce:.
  • Drain juice from cherries.
  • Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
  • Bring mixture to a boil until sauce thickens.
  • Remove from heat.
  • Stir in the drained cherries.
  • Season chicken breast with salt, white pepper, paprika, and brush with butter.
  • Bake for 30 minutes at 325°F or until cooked and tender.
  • Place chicken in a medium size ovenproof serving dish and cover with sauce.
  • Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
  • HOW TO FLAMBE:.
  • Pour 1/4 ounce of brandy over dish and place in middle of table.
  • Using long wooden matches, ignite chicken breast.
  • When flame goes out and liquor has burned off, you are ready to serve.

Nutrition Facts : Calories 632.9, Fat 32.8, SaturatedFat 13.4, Cholesterol 175.6, Sodium 380.1, Carbohydrate 33.1, Fiber 2.8, Sugar 27.3, Protein 48.8

CHICKEN TEQUILA FETTUCCINE



Chicken Tequila Fettuccine image

This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.

Provided by PanNan

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 Tbls. reserved for garnish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced into 3/4 inch pieces
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Steps:

  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
  • Pasta may be cooked slightly ahead of time, rinsed and oiled and then reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted butter over medium heat for 4 to 5 minutes.
  • Add stock, tequila and lime juice.
  • Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes.
  • Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
  • When the vegetables have softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When the sauce is done, toss with well-drained spinach fettucine and cilantro.

Nutrition Facts : Calories 1001, Fat 57.7, SaturatedFat 30.5, Cholesterol 319.7, Sodium 955.8, Carbohydrate 73.5, Fiber 1.2, Sugar 2.4, Protein 47.4

CHICKEN FLAMBé



Chicken Flambé image

Provided by James Beard

Categories     Chicken     Dairy     Poultry     Sauté     Cognac/Armagnac     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

6 chicken breasts, boned
Butter
3 tablespoons finely chopped shallot or small white onions
Salt, pepper
Pinch each: ground cloves, ground ginger
1 1/2 cups heavy cream
4 egg yolks
1/3 cup cognac, warmed

Steps:

  • Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.

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