Easy Chicken Tacos

By WheretheMagicHappens

Ingredients

• 3 tbsp Unsalted Butter
• 4 Cloves Garlic, minced
• 2 tbsp Chipolte Chiles in Adobo Sauce, minced (See Note)
• 1/2 cup Orange Juice
• 1 tbsp Worcestershire Sauce
• 3/4 cup Cilantro, chopped
• 4 Boneless Skinless Chicken Breasts
• 1 tsp Yellow Mustard
• Salt and Pepper to taste
• Approx. 12 Tortillas
• Note: The original recipe called for 2 tsp. Chipolte Chiles in Adobo Sauce but I used 2 tbsp. Adjust to your own preference.

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from cookscountrytv.com

Preparation

Step 1

In a large skillet, melt the butter and add the garlic and chipotle and cook for about 30 seconds.

Add the orange juice, worcestershire sauce and 1/2 cup of the cilantro and bring to a boil. Add the chicken, reduce heat to a simmer and cover with a lid.

After about, 6 minutes, flip the chicken breasts onto the other side, cover and poach for another 6 minutes or until the inner temperature of the breast is 160 degrees.

Remove the breasts from the pan, place on a plate and cover with foil and let them rest for about 5 minutes and then shred with two forks.

Turn up the heat and cook the liquid until it reduces to about 1/3 cup, about 4 minutes.

Remove from the heat and add the mustard, stirring well with a whisk. This will thicken your sauce. Add the chicken and the remaining cilantro, stirring to coat all the chicken.

Season with salt and pepper.