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.

Ingredients

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

Directions

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.