Margaritas for Two

Okay, so it was actually chicken margarita, but it was good. The recipe originally came from my friend Kira & it's really easy to put together. I served this adaptation with parmesan rice and romaine-based salad. I've been making parmesan rice since I was a teenager & eating it most of my life. My mom got the recipe from "Diet for a Small Planet." I learned to make it from her and it was a major staple of regular dinners I made with my dear friend Lesley. We used to make ourselves parmesan rice and eat artichoke hearts with it.

Chicken Margarita

2 skinless, boneless chicken breasts

1/4 tsp. cumin

1/8 tsp. salt

A good grinding of pepper

1 tbsp. lime juice

2 tsp. flour (cornstarch if you've got it...my aunt had none)

1/2 tsp. sugar

1/2 c. chicken broth

1/8 c. orange juice

1/4 c. lime juice

1 tbsp. tequila

Mix cumin, salt & pepper. Rub onto chicken. Spray skillet with cooking spray and heat. Cook chicken 4-5 min/side, until cooked through. Set aside. Mix 1 tbsp. lime juice with flour/starch and sugar. Carefully add broth, orange juice & 1/4 c. lime juice to hot skillet. Add lime mixture. Cook, stirring, until thickened & bubbly. Cook a minute or two ore. Add tequila & mix in. Return chicken to pan & heat through, spooning sauce over top. Serves 2.

Parmesan Rice

2/3 c. rice

1-2 tbsp. butter (I usually leave this out, actually)

1 egg, beaten

Juice of 1 lemon

1/4-1/2 c. shredded parmesan

Cook the rice as usual. Stir in the rest and cook on medium heat 5 minutes or so. Serves 2.