This recipe happened to be a request from my daughter Katie.  Katie came home from college on a weekend.  She much needed my attention.  What better way for a mother to attend to their child by asking, “What do you want  for dinner”?  Katie’s response was, “some kind of Tangy Spicy Chicken”.  This is the story of Spangy Chicken.

 

Ingredients:
1 pound thin chicken breasts
1 Jalapeno, seeded and diced
1 clove garlic, minced
1 small shallot diced
¼ cup golden Balsamic Vinegar
½ lime, juiced
½ cup Orange Juice
½ cup chicken stock (homemade)
½ tsp Red pepper flakes
¼ tsp salt
¼ tsp black pepper
2 tsp granulated sugar

Optional: For deep heat, add ½ tsp Hot Hungarian Paprika

Directions:

Make sauce mix:
In a large mixing bowl, add vinegar, orange juice, lime juice and chicken stock. Then add pepper flakes, sugar and hot paprika (if using the option). Set the mixture aside.

In a large skillet add olive oil and heat to a medium-high temperature. Salt and pepper the chicken. Add Chicken breasts and sear on both sides. This process should take 1-2 minutes per side. Remove from the skillet and set aside.

Turn the temperature to medium. Add to the skillet, jalapeno and shallot. Cook 2-3 minutes. Add the garlic. Cook for another minute.

Add the mixture that was set aside earlier. Allow the mixture to come to a slight boil.

Once mixture is almost to a boil, reduce heat to medium-low. Add the chicken. Cook the chicken at this temperature for 10-12 minutes.

Remove from heat. Allow the chicken to rest in the sauce for another 10 minutes.

Ready to serve.