Antigua Mexican and Latin Restaurant Tequila Cream Chicken

Makes 4 servings

1 tablespoon butter
2 medium jalapeno peppers, seeded, chopped
1/4 medium Spanish onion, finely chopped
Juice of 1 large lime
Salt and pepper to taste
2 cups (1 pint) sour cream
2 avocados
4 hot, cooked chicken breast halves (about 6 ounces each)
1/2 cup tequila (use clear tequila, not aged tequila such as anejo

To make sauce: In medium-size sauce pot, melt butter. Add jalapenos and
onion. Sauté over medium-high heat 2 to 3 minutes, stirring, until
vegetables are softened. Do not let onions brown. Reduce heat and add lime
juice, salt and pepper. Add sour cream and whisk until mixture comes to a
boil. Set aside.

To assemble: Slice avocado and divide among 4 serving plates, creating a fan
shape on each plate to be used as a bed to hold the chicken. Slice hot
chicken breasts into lengthwise strips and set over avocado.

Add tequila to sour cream sauce and heat through. Use to top chicken and
avocado. Serve with rice or salad.

Source: Antigua Mexican and Latin Restaurant