3 T unsalted butter
4 garlic cloves, minced
2 teaspoons minced chipotle chiles in adobo sauce
½ c orange juice
1 T Worcestershire sauce
¾ c chopped fresh cilantro leaves
4 boneless, skinless chicken breasts
1 t yellow mustard
Salt and pepper
12 (6”) flour tortillas
Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
Time: 45 minutes Serves 4-6
This is a Cook's Country recipe. You can adjust the heat by putting more or less chipotles in it. We serve it with sour ceam, avocado, tomatoes, cheese and salsa. Yum!