Chicken Margarita & Saffron Yellow Rice - cooking recipe

Ingredients

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

Preparation

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.
Cut the chicken in 1/2 lengthwise & pound to 1/4 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.
In a skillet, over medium heat, add 1/2 the butter and 1/2 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.
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.