Name: Creamy Chipotle Chicken
Yield: 6
Ingredients: 8 (about 2-3pound) boneless skinless chicken breasts, about 1/2-inch thick; ▢salt and freshly ground black pepper, to taste; ▢4 tablespoons olive oil, divided; ▢6 cloves shallots, finely chopped; ▢4 cloves garlic, minced; ▢2 cup low sodium chicken broth; ▢1 cup heavy cream; ▢2 to 4 tablespoons butter, cut up into several cubes; ▢2 chipotle chile pepper in adobo sauce, finely chopped; ▢2 teaspoon adobo sauce, (optional); Instructions:; Pound chicken breasts to about a 1/2-inch thickness, then season the chicken breasts with salt and pepper.; Heat 1-½ tablespoons olive oil in a large skillet set over medium-high heat.; Add chicken to the hot oil and cook for 5 to 6 minutes per side, or until cooked through and no longer pink. Use an Instant Read Thermometer to check for doneness; chicken is cooked through when internal temperature registers at 165˚F.; Remove from pan and transfer chicken to a plate; set aside and keep covered.; Set skillet back over medium-high heat and add in remaining oil.; Stir in chopped shallots and garlic; cook for 1 minute.; Gradually add in chicken broth; stir and scrape up all the browned bits from the bottom of the skillet.; Bring mixture to a boil; continue to boil, gently, for 10 minutes, or until liquid is reduced to about ⅓ cup.; Reduce heat to medium and whisk in the heavy cream.; Add butter, few cubes at a time, stirring after every addition until butter melts.; If you want a creamier texture, add the remaining tablespoon of butter.

Ingredients

8 (about 2-3pound) ‌ ‌boneless‌ ‌skinless chicken breasts, ‌about‌ ‌1/2-inch‌ ‌thick‌ ‌

▢salt‌ ‌and‌ ‌fresh‌ly ‌ground‌ ‌black‌ ‌pepper, ‌ ‌to‌ ‌taste‌ ‌

▢4 tablespoons ‌olive‌ ‌oil, ‌ ‌divided‌ ‌

▢6 cloves ‌ ‌shallots, ‌ ‌finely‌ ‌chopped

▢4 cloves ‌garlic, ‌ ‌minced‌ ‌

▢2 cup ‌low‌ ‌sodium‌ ‌chicken‌ ‌broth‌ ‌

▢1 cup heavy‌ ‌cream‌ ‌

▢2 to 4 ‌‌tablespoons‌ butter, ‌ ‌cut‌ ‌up‌ ‌into‌ ‌several‌ ‌cubes‌ ‌

▢2 ‌ ‌chipotle‌ ‌chile‌ ‌pepper‌ ‌in‌ ‌adobo‌ ‌sauce, ‌ ‌finely‌ ‌chopped‌ ‌

▢2 teaspoon ‌adobo‌ ‌sauce, ‌ ‌(optional‌)

Pound chicken breasts to about a 1/2-inch thickness, then season‌ the ‌chicken‌ ‌breasts‌ ‌with‌ ‌salt‌ ‌and‌ ‌pepper.‌ ‌

Heat‌ ‌1-½‌ ‌tablespoons‌ ‌olive‌ ‌oil‌ ‌in‌ ‌a‌ ‌large‌ ‌skillet‌ ‌set‌ ‌over‌ ‌medium-high‌ ‌heat.‌ ‌

Add‌ ‌chicken‌ ‌to‌ ‌the‌ ‌hot‌ ‌oil‌ ‌and‌ ‌cook‌ ‌for‌ ‌5‌ ‌to‌ ‌6‌ ‌minutes‌ ‌per‌ ‌side,‌ ‌or‌ ‌until‌ ‌cooked‌ ‌through‌ ‌and‌ ‌no‌ ‌longer‌ ‌pink.‌ ‌Use an Instant Read Thermometer to check for doneness; chicken is cooked through when internal temperature registers at 165˚F.

Remove‌ ‌from‌ ‌pan‌ ‌and‌ ‌transfer‌ ‌chicken‌ ‌to‌ ‌a‌ ‌plate;‌ ‌set‌ ‌aside‌ ‌and‌ ‌keep‌ ‌covered.‌

Set‌ ‌skillet‌ ‌back‌ ‌over‌ ‌medium-high‌ ‌heat‌ ‌and‌ ‌add‌ ‌in‌ ‌remaining‌ ‌oil.‌ ‌

Stir‌ ‌in‌ ‌chopped‌ ‌shallots‌ ‌and‌ ‌garlic;‌ ‌cook‌ ‌for‌ ‌1‌ ‌minute.‌ ‌

Gradually add in‌ ‌chicken‌ ‌broth;‌ ‌stir‌ ‌and‌ ‌scrape‌ ‌up‌ ‌all‌ ‌the‌ ‌browned‌ ‌bits‌ ‌from‌ ‌the‌ ‌bottom‌ ‌of‌ ‌the‌ ‌skillet.‌ ‌ ‌

Bring‌ ‌mixture‌ ‌to‌ ‌a‌ ‌boil;‌ ‌continue‌ ‌to‌ ‌boil,‌ ‌gently,‌ ‌for‌ ‌10‌ ‌minutes,‌ ‌or‌ ‌until‌ ‌liquid‌ ‌is‌ ‌reduced‌ ‌to‌ about ⅓ ‌cup.‌ ‌

Reduce‌ ‌heat‌ ‌to‌ ‌medium‌ ‌and‌ ‌whisk‌ ‌in‌ ‌the‌ ‌heavy‌ ‌cream.‌ ‌ ‌

Add‌ ‌butter,‌ ‌few‌ ‌cubes‌ ‌at‌ ‌a‌ ‌time,‌ ‌stirring‌ ‌after‌ ‌every‌ ‌addition‌ ‌until‌ ‌butter‌ ‌melts.‌

‌If you want a creamier texture, add the remaining tablespoon of butter.

Creamy Chipotle Chicken

Ingredients

Instructions

Steps

Nutrition Facts

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Creamy Chipotle Chicken

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts