Chipotle Chicken Breasts
4 boneless skinless chicken breast halves
1 tbsp. olive oil
7 tbsp. butter or margarine, cut up, softened, divided
1/4 cup minced onion
1 clove (large) garlic, minced
1/4 cup dry white wine
2 tbsp. balsamic vinegar
1 chipotle chili in adobo sauce, minced*
1 tbsp. heavy whipping cream
1 tsp. adobo sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Place chicken breasts between 2 pieces of parchment paper; pound to
1/4" thickness. Heat large skillet over medium-high heat until hot.
Add oil and 1 tbsp. butter; heat until butter is melted. Add chicken;
cook 5 - 6 minutes, or until chicken is no longer pink in center and
juices run clear, turning once. Place chicken on plate; cover loosely
with foil to keep warm. Add onion and garlic to skillet; cook
2 minutes or until softened. Add wine and vinegar; cook until most
liquid has evaporated. Reduce heat to medium. Whisk in remaining 6
tbsp. butter, 1 tbsp. at a time. Stir in chipotle chili, cream,
adobo sauce, salt, and pepper. Spoon sauce over chicken.
Makes 4 servings.
*Look in the Mexican food section
for this item, most groceries carry this in a
very small can.
