1/2 teaspoon Gourmet Garden Lightly Dried Red Pepper flakes
1/4 cup heavy cream
1/2 teaspoon salt
Season the chicken tenders lightly with the salt, pepper, and garlic salt.
Preheat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and brown on both sides.
Remove from the pan, and add in the shallots and reduce the heat to medium. Cook the shallots, stirring frequently, until they start to soften up. About 2-3 minutes.
Add the chicken broth, lime juice, tequila, cilantro, red pepper flakes, heavy cream, and salt. Simmer over medium to medium-low heat for 2 minutes. Add chicken back into pan, and continue on a low simmer, and spoon the sauce over the chicken as it cooks. Cook an additional 3-4 minutes, or until the chicken is cooked through and no longer pink.