Chicken Agumba. It's my dad's faux-Italian shorthand for an improv chicken dish when you're short on time and money. The Mister and I were both this week--and the CSA veggies were threatening a refrigerator revolt. As always, sub whatever you have on hand.
1 large frozen chicken breast, thawed and pounded flat
2 ears corn, sliced off cob (canned is fine if it's all you got)
1/2 jar salsa (mine was medium)
1/4 cup tequila
2 shallots, sliced
1-2 T citrus juice
1-2 T oil
Cut chicken breast in half and season.
Put oil in medium saute pan, heat up, add chicken. Cook 3 minutes a side, flip, cook another 3 minutes.
flip, cook another 3 minutes, flip, cook another 3 minutes.
Move to plate.
Turn off heat. Add tequila and deglaze pan.
Add corn and salsa and shallots. Cook for 2 minutes until liquid goes down a bit.
Add chicken breasts back in, cover Cook for 2-3 minutes. Turn off heat.
Cut avocado into cubes.
To serve: Put chicken and some of the corn sauce on plate. Top with half the avocado cubes.