This is a spectacular dish with a smoky, sweet finish that’s delicious as a main course or can be served with toothpicks as an appetizer.
2 tbsp olive oil
2 small shallots, chopped fine
4 small cloves of garlic, chopped fine
1 lb boneless chicken breasts
1/4 cup Cointreau or other orange liqueur (even tequila)
1/4 tsp salt or to taste
about 1 cup shiitake mushrooms, wiped, stems removed and sliced
1/2 cup Dan T’s Raspberry Chipotle Sauce
2 mandarin oranges, peeled and sectioned
Heat oil and sauté shallots and garlic on medium high for 5 – 7 minutes or until golden brown. Push aside garlic and shallots to edge of pan, add chicken pieces and sauté 2 minutes per side or until golden. Add liqueur and salt, cover and simmer about 5 minutes or until done (depending on thickness of breast). Remove chicken. Add mushrooms to pan and sauté 2 minutes. Add Raspberry Chipotle and orange pieces and heat on low for 2 minutes or until heated through. Meanwhile slice chicken on the bias, place on a platter and pour sauce on top.
Recipe compliments of Dan T’s Inferno Foods.