Tequila Chicken with Tomatillo Sauce

• 13 cup tequila
• 2 tablespoons cilantro fresh, minced
• 13 cup chicken broth
• 1 1/2 teaspoons garlic minced
• 1/4 cup lime juice
• 4 each chicken breasts halves
• 1/4 cup olive oil
• 2 tablespoons jalapeno pepper fresh
• 12 ea tomatillos
• 1 cup chicken broth husked, rinsed cored
• 1 tablespoon flour, all-purpose
• 1 tablespoon cilantro fresh, chopped
• 2 medium jalapeno pepper fresh
• 1/2 teaspoon salt optional

1. *Wear rubber gloves when slicing and seeding peppers.
2. Mix marinade ingredients in a plastic food bag.
3. Add chicken and close bag, squeezing out as much air as you can.
4. Marinate in refirgerator 4 to 8 hours turning bag once.
5. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl.
6. chicken broth into a medium size saucepan.
7. Cover and cook over medium high heat 4 to 5 minutes until tomatillos are tender.
8. Stir flour and remaining 2 tabl.
9. broth until smooth.
10. Stir into tomatillo mixture.
11. Add cilantro and salt.
12. Simmer 4 to 5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened.
13. Puree in blender or food processor.
14. Remove chicken from marinade.
15. Discard marinade.
16. TO GRILL: Cook chicken 4 to 6 inches above hot coals for about 15 to 20 minutes, turning once, until opaque in center when pierced with tip of knife.
17. TO BROIL: Broil 4 to 5 inches from heat source as directed above.
18. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter.
19. Arrange chicken on sauce.
20. Serve sauce separately.

tequila, cilantro, chicken broth, garlic, lime juice, chicken breasts halves, olive oil, jalapeno pepper, chicken broth husked, flour, cilantro, jalapeno pepper, salt

Taken from recipeland.com/recipe/v/tequila-chicken-tomatillo-sauce-32794 (may not work)