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Lime Tequila Chicken 8.04 Fall

“And what... what is that? That's Ina Garten.” “No! No?” “Is that not lime tequila chicken? Huh? I've been gone like five minutes.” “Two years.” “Whatever!”


  • 1 lb skinless, boneless chicken breasts

  • 1 tsp paprika

  • 1 tsp mustard powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tsp pepper

  • ½ tsp chili powder

  • 4 tbsp butter

  • ½ cup flour

  • 3 cloves garlic, peeled and minced

  • ¾ cup reposado tequila 

  • 2 tbsp lime juice

  • 2 cups chicken or veggie broth

  • ½ cup cream

  • Salt and pepper to taste

  • 8 oz shiitake mushrooms, sliced

  • 2 cups mashed potatoes, cooked to your liking (if you need a recipe, I have one here)


  1. Pat the chicken breasts dry with a paper towel then season with all the above seasonings: paprika, mustard powder, garlic powder, onion powder, salt, pepper, chili powder. 

  2. Place a large skillet or pan over medium heat and melt the butter in the pan. 

  3. Once the butter has melted, add the flour and stir until a roux has formed. Then add the garlic and allow to simmer for about 3 minutes. 

  4. De-glaze the pan by carefully adding the tequila. Whisk to fully combined then add the lime juice and veggie broth. Allow to simmer for about 5 minutes. 

  5. Slowly add in the cream and stir to combine. 

  6. Using tongs, add the seasoned chicken breast. If you don’t have enough room for the chicken to lay flat, then cook in batches. Cook the chicken for about 7 minutes on each side. It should be cooked through once cut in the middle. 

  7. Remove the chicken with tongs and cover with foil to keep warm. 

  8. Add the mushrooms to the sauce and cook for about 5 minutes. 

  9. Serve the chicken over mashed potatoes with the mushroom sauce and a squeeze of fresh lime juice. (

WWTBCD? What Would The Barefoot Contessa Do? This isn’t Ina Garten’s lime tequila chicken, this is Eating Gilmore’s! This is definitely a trust me on this type of dish. I know you might be thinking, lime and mashed potatoes??!! But hear me out! My favorite Tex-Mex restaurant (the one that inspired my bacon guac in season 6) has a chicken dish with mashed potatoes, shiitake mushrooms, and a creamy tequila sauce that is to die for! I wanted to take a crack at recreating it for the dish Sookie can smell in the Dragonfly kitchen months later. And I think I got pretty dang close! Now back to the lime. I get that it’s not the first ingredient we think of when we see mashed potatoes, but fresh lime juice brought such a bright freshness to the dish and it’s really not that far off from lemony butter mashed potatoes.

Happy cooking from the Hollow!

Catch up on my last A Year in the Life Dish here!


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