2 Tbsp. OLIVE OIL
1 GARLIC CLOVE, minced
1 GREEN ONION, chopped
2 ANAHEIM CHILE PEPPERS, chopped
4 boneless CHICKEN BREASTS (skin removed)
1 tsp. SALT
1 tsp. PEPPER
1/2 cup TEQUILA
1/2 cup LIME JUICE
1 Tbsp. DRIED ROSEMARY
2 Tbsp. BUTTER

In a non-stick frying pan, heat one tablespoon of olive oil (medium
heat) Add garlic, peppers and onions and saute until the garlic is
soft. Remove the vegetable from the pan.

Sprinkle the chicken with salt and pepper. Add the remaining oil to
the frying pan and brown the chicken for about three minutes on each
side. Add the tequila, lime juice, rosemary and sauteed vegetables.
Cover and simmer for five minutes, or until the chicken is just done.
Coat the chicken with butter, let simmer for another minute and serve.