Recipe: Chicken Margarita

CHICKEN MARGARITA

4 skinless,boneless chicken breast halves (12 oz.total)
1/2 tsp. ground coriander
1/8 tsp. salt
dash of pepper
1 Tbsp. lime juice
2 tsp. cornstarch
1/2 tsp. sugar
1/2 cup reduced-sodium chicken broth
1/4 cup orange juice
1 to 2 Tbsp.snipped cilantro
1 Tbsp. tequila

Rinse chicken; pat dry with paper towels. Combine coriander, salt, and pepper. Rub spice mixture onto chicken on both sides.

Spray a cold large skillet with panspray. Preheat skillet over medium heat. Cook chicken in hot skillet for 8-10 minutes or till tender and no longer pink, turning once. Remove chicken from skillet; keep warm.

For sauce, combine lime juice, cornstarch, and sugar; set aside.

Carefully add chicken broth and OJ to hot skillet. Stir in lime juice mixture. Cook and stir till thickened and bubbly. Cook for 1 minute more. Stir in cilantro and tequila.

Spoon sauce over chicken. Can be garnished with lime slices and cilantro leaves if desired.

Great served with rice or noodles and a salad.

Makes 4 servings