Mix the Flour, Salt, Lime Pepper in a 1 gallon zip lock back. Add the Chicken strips, toss then set aside
Melt the butter in a large skillet over Medium heat. Add the garlic and saute until the garlic beings to brown. Add the chicken to the skillet and cook for about 5-6 minutes per side. Serve drizzled with the Lime Cilantro Butter Sauce
Lime Cilantro Butter Sauce
Pulse the Shallot and garlic in a food processor until well minced.
In a small sauce pan bring the White Wine to a boil over Medium Heat until reduced by half.
Add the Shallot and garlic mix along with the Lime Juice, Lime Zest and the Heavy Cream to the reduced White Wine. Let it continue to cook until reduced in half again (about 10 minutes). Then remove from the heat
Add the Butter, Jalapeno and the Cilantro to the sauce. Use an immersion blender to mix until smooth. Additional Salt and Pepper to taste. Serve the sauce warm
Grilled Smash Potatoes
Boil the Potatoes with about 1 Tb of salt over High Heat for about 15-20 minutes or until the Potatoes can be easily pierced with a sharp knife. Drain and allow to cool slightly
Preheat the griddle side of a grill pan to Medium High
Smash the Potato slightly with a spatula until the skins begins to break
Brush with Olive Oil and season with Salt, Black Pepper, Cumin and Cayenne Pepper. Place seasoned side down on the grill pan. Bruch and season the other side of the potato the same. Cook for about 5 minutes per side (until the skin begins to crisp). Serve topped with the Hatch Green Chile Guacamole
Hatch Green Chile Guacamole
Cut the Avocado in half and scoop the flesh into a medium sized mixing bowl. Add the Hatch Green Chilies, Goat Cheese, Lime Juice, Salt and Pepper. Smash everything together with a fork. Cover and set aside until service.