- 3 tablespoons unsalted butter, divided
- 2 tablespoons chopped garlic
- 2 tablespoons finely chopped jalapeno pepper
- 1/2 cup chicken stock
- 1/4 cup tequila
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 4 skinless, boneless chicken breast halves – cut into cubes
- 1 tablespoon cooking oil
- 1/4 medium onion, thinly sliced
- 1/2 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh cilantro
- 1/3 cup freshly grated Romano cheese
- Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
- While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
- Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.