Chicken Breasts with Chipotle Cream


(1 vote) 4 1

For a little kick in your chicken, try this spicy dish.

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  • 3 whole skinless boneless chicken breasts
  • Sea salt and pepper to taste
  • 3 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 chipotle chili in adobo sauce with some juice (canned)
  • 1 pint cream

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Preheat oven to 350 degrees. Divide the chicken breasts and pound them with a mallet until they are about 1/8-inch thick. Sprinkle them with salt and pepper. Melt the butter with the oil in a sauté pan over medium heat. Add onion and garlic and cook gently until soft. Do not let the garlic burn! Add chicken breasts and sauté on both sides. Put the chicken and vegetables into a ovenproof baking dish that will hold the chicken in a single layer. Purée the chili with its juice, and mix with the cream. Pour over the chicken breasts. Bake for 20 minutes.

Yield: 6 servings

Reviews (1)

  • I like to mix the chipolte with a little sauce and add it to sour cream, just personal prefrence to add a bit of tang with the heat...Chef Jim

    Flag as inappropriate hotpepperIV  |  August 31, 2009

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