This is such a wonderful restaurant. The setting is gorgeous right above the Guadalupe River, and the food is wonderful. Plus, their wine list is very reasonably priced. Spend the day in Gruene and be sure and dine here!
To start marinate four 6-8 ounce boneless chicken breasts in one cup white wine, one cup vegetable oil, one cup water and herbs and seasonings to your liking. Chicken should marinate at least 24 hours to absorb flavor.
Blend 2 cups or one can of your favorite pinto or refried beans with a quarter cup of cilantro and heat in a sauce pan.Cook chicken in a skillet over medium high heat until cooked thoroughly. While cooking chicken, prepare tomatillo sauce.
Combine all ingredients except avocado in a food processor and puree until smooth. Add avocado and mix well. Spoon beans onto plates as a base for the chicken. Place chicken on top of beans. Top with tomatillo sauce and serve.
- 4 6-8 oz boneless chicken breasts
- 1 c White wine
- 1 c Vegetable oil
- 1 c Water
- 2 c Pinto or refried beans
- 1/4 c Cilantro, chopped
- 1 lb Tomatillos, dehusked and rinsed well
- 1/2 Medium onion
- 2 Serrano peppers
- 1 clove Garlic
- 1 T Salt
- 2 T Lime juice, freshly squeezed
- 1/2 bunch Cilantro
- 1 Avocado, diced