Dolce Mangia
Sweet Eats
Chicken Tacos
3 T unsalted butter 
4 garlic cloves, minced
2 teaspoons  minced chipotle chiles in adobo sauce
½ c 
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!

About Dolce Mangia
Chilis, Soups & Stews
International Flair
Meat and Seafood
Other Sweet Eats