© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chef2Chef Recipe Club
3 whole skinless boneless chicken breasts
sea salt and pepper to taste
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 chipotle chile in adobo sauce with some juice (canned)
1 pint cream
Preheat oven to 350°F.
Divide the chicken breasts and pound them with a mallet until they are about ⅛ 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 chile with its juice, and mix with the cream. Pour over the chicken breasts. Bake for 20 minutes.
Some of you may prefer a beer with this dish, but I like to serve a Riesling. There's a good one from Chile called Doña Isadora.