CREAMY CILANTRO CHIPOTLE CHICKEN
Ingredients
- 4 (about 1 pound) boneless skinless chicken breasts, (about 1/2-inch thick )
- salt and freshly ground black pepper, ( to taste )
- 2 tablespoons olive oil, ( divided )
- 3 cloves shallots, ( finely chopped)
- 2 cloves garlic, ( minced )
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream
- 1 to 2 tablespoons butter, ( cut up into several cubes )
- 1 tablespoon chopped fresh cilantro, ( plus more for garnish )
- 1 chipotle chile pepper in adobo sauce, ( finely chopped )
- 1 teaspoon adobo sauce, ( (optional))
- fresh lime wedges, (for serving)
Directions
- 1
Pound chicken breasts to about a 1/2-inch thickness, then season the chicken breasts with salt and pepper.
- 2
Heat 1-½ tablespoons olive oil in a large skillet set over medium-high heat.
- 3
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.
- 4
Set skillet back over medium-high heat and add in remaining oil.
- 5
Stir in chopped shallots and garlic; cook for 1 minute.
- 6
Gradually add in chicken broth; stir and scrape up all the browned bits from the bottom of the skillet.
- 7
Bring mixture to a boil; continue to boil, gently, for 10 minutes, or until liquid is reduced to about ⅓ cup.
- 8
Reduce heat to medium and whisk in the heavy cream.
- 9
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.
- 10
Stir in 1 tablespoon chopped fresh cilantro, chopped chile pepper, and adobo sauce. If you like, you can add more cilantro.
- 11
Taste the sauce for salt and pepper, and adjust accordingly.
- 12
Add chicken back into the pan; cook for 1 minute, or just enough to heat through the chicken.
- 13
Remove from heat.
- 14
Garnish with cilantro and serve with lime wedges.