Tequila Lime Portabella Chicken

• 4 boneless skinless chicken breasts, cut into strips
• 1 bunch fresh cilantro, chopped
• 1 medium onion, chopped (Yellow or Red, your choice)
• 2 limes, cut into halves
• 1 tablespoon ground cumin
• 6 garlic cloves, chopped
• 1 cup gold tequila (preferabally Anjeo...don't be cheap...this part is important)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups chicken broth
• 1 -2 tablespoon flour
• 6 cups cooked rice
• 2 cups portabella mushrooms, sliced

1. In a large deep frying pan, over med-high heat, melt butter then add onions,juice from 1 1/2 limes,garlic &3/4 bunch cilantro -- cook until onions are translucent, add chicken& 1/2 cup tequilia, sear until browned -- remove chicken and set aside -- add flour and stir until all is absorbed and flour starts to brown -- then add chicken broth,cumin, portabellas & re-introduce chicken bring to boil then reduce heat and simmer 10-12 min -- then add other 1/2 cup tequlia and simmer another 3-5 min until desired doneness of chicken --
2. Place 1 cup rice on plate, top with chicken and sauce, Garnish with leftover cilantro and squeeze of lime -- Enjoy!

chicken breasts, fresh cilantro, onion, ground cumin, garlic, gold tequila, butter, chicken broth, flour, rice, portabella mushrooms

Taken from www.food.com/recipe/tequila-lime-portabella-chicken-344792 (may not work)