- 6
- 15 mins
- 30 mins
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.
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.