Chicken Oreganata With Lime

• Chicken
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons lime zest, grated
• 1 teaspoon ground cumin
• 2 teaspoons garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 3 lbs bone in skin on chicken breasts (4 each)
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• Sauce
• 1 tablespoon flour
• 1/4 teaspoon ground cumin
• 1 cup chicken broth
• 1 tablespoon tequila
• 1/2 teaspoon fresh lime juice

1. In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
2. Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
3. Preheat oven to 375 degrees F.
4. Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
5. Add to skillet skin side down and brown about 5 minutes.
6. Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
7. Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
8. Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
9. Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
10. Serve with chicken.

chicken, fresh oregano, lime zest, ground cumin, garlic, fresh ground black pepper, chicken breasts, extra virgin olive oil, salt, sauce, flour, ground cumin, chicken broth, tequila, lime juice

Taken from www.food.com/recipe/chicken-oreganata-with-lime-418161 (may not work)