Margarita Chicken I

Margarita Chicken I

17
LORRI SABATA 0

"A tangy tasty treat everyone will love. You will not be able to get enough and will be surprised at how easy it is."

Ingredients 20 m {{adjustedServings}} servings 634 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet combine the margarita mix, lemon juice, lime juice and garlic powder. Mix together, then add chicken. Simmer over medium heat for 15 to 20 minutes, or until margarita mix has become a light glaze and chicken is cooked through (no longer pink inside).
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Reviews 17

  1. 22 Ratings

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PRINCESS20NY
7/29/2003

I didn't have high expectations going into this recipe as per the other reviews, but to my suprise this was actually pretty good. Perhaps the fact that when you take the chicken out of the pan it doesn't look extremely appealing to the eye was what turned others off? Whatever the case.. I think I will make this again b/c it's quick and very easy and pretty tasty. I won't change the amount of the ingredients, because the extra makes for a good sauce for dipping. The only thing I may try different next time is to brown the chicken a little before putting in the margarita mix into the skillet, to make it more brown and to make it look nicer.

Navy_Mommy
7/27/2003

I made some changes to this recipe based on some things other reviewers suggested. I also cut the margarita mix down to 2 cups. I still thought the sauce was a little too sweet. I think next time I may use 1 cup margarita mix and 1 cup chicken broth. I browned my chicken in a little olive oil before adding the sauce mix so it would have some color. Finally, once the chicken was cooked I removed it from the pan and boiled the sauce down. I will probably make this again. My husband really liked it.

MSFULLER24
7/29/2003

I prepared this recipe with only 2 cups of the margarita mix. I also dredged the chicken breasts in flour (with some Mrs. Dash added) before browning them in 1 tablespoon olive oil. I removed the chicken from the pan while mixing the sauce, brought the sauce to a boil, then added the chicken breasts back to the pan. The flour from the dredging helped to slightly thicken the sauce. I served the sauce in custard cups on the side for dipping. It was much sweeter than I expected it to be. The husband LOVED it!