Tequila Chicken with Tomatillo Sauce

Directions

*Wear rubber gloves when slicing and seeding peppers.

Mix marinade ingredients in a plastic food bag.

Add chicken and close bag, squeezing out as much air as you can.

Marinate in refirgerator 4 to 8 hours turning bag once.

TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan.

Cover and cook over medium high heat 4 to 5 minutes until tomatillos are tender.

Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture.

Add cilantro and salt. Simmer 4 to 5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened.

Purée in blender or food processor.

Remove chicken from marinade.

Discard marinade. TO GRILL: Cook chicken 4 to 6 inches above hot coals for about 15 to 20 minutes, turning once, until opaque in center when pierced with tip of knife.

TO BROIL: Broil 4 to 5 inches from heat source as directed above.

TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter.

Arrange chicken on sauce.

Serve sauce separately.