[CH] Last Night's Dinner - Chicken w/Chipotle Butter Sauce

RisaG (radiorlg@yahoo.com)
Sun, 24 Feb 2002 17:43:50 -0800 (PST)

Boy was this good. Just hot enough. I love chipotles.
I cut the amount of butter quite a bit as my DH is
watching himself. If you don't care about fat or
cholesterol, go ahead and use twice the amount of
butter. I thought that what I used was good enough.
The sauce was silky and shiny, just like at a
restaurant.

Delicious.

*  Exported from  MasterCook  *

                 Chicken with Spicy Chipotle Butter
Sauce

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                          
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    skinless boneless chicken
breast halves -- pounded thin
                        SAUCE:
   1      tbsp          olive oil
   4      tbsp          unsalted butter -- cold + cut
in sm pc
   1      lg            shallot -- minced
   1      lg clove      garlic -- minced
   2      tbsp          water
   1      tbsp          Lulu Cherry Fig Balsamic
Vinegar -- * see note
   1                    chipotle chile in adobo sauce
-- pureed
   1      tbsp          light cream
   1      tsp           adobo sauce -- from canned
chile
     1/2  tsp           kosher salt
     1/4  tsp           freshly ground black pepper

Heat a large nonstick skillet over medium-high heat.
Add oil and 2 tsp of the butter. Reserve the rest for
later.

Add chicken and cook it for 5 minutes until it is no
longer pink inside, but not browned. Make sure that
the juices run clear.

Place chicken on plate and cover loosely to keep warm.
In a small cup, mix together the chipotle, adobo
sauce, light cream, salt and pepper. 

Add onion and garlic to skillet. Cook for 2 minutes
until onion is soft. Add wine and balsamic vinegar.
Cook until most of the liquid is evaporated. Reduce
heat to medium.

Whisk in remaining butter, one tbsp at a time. Add
chipotle mixture. Cook for one minute to heat chipotle
mixture. Stir to mix well.

To serve:

Place a chicken breast on the plate. Drizzle with some
of the sauce. Serve with garlic mashed potatoes** and
grilled asparagus.


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NOTES : Risa's notes:

* Obviously if you don't have this specific balsamic
vinegar, use the kind you have - plain will do.

** If you don't feel like making fresh mashed
potatoes, take a package of Betty Crocker Roasted
Garlic Mashed Potatoes. Place the potato/flavor
package and put it in a microwave container. Add 1
tbsp of roasted garlic puree (Tra Vigne makes a great
one that you can buy at Williams-Sonoma) along with
the water, milk and butter that it asks for. Whisk
well. Cook on HIGH for 4 minutes. Whip well. Tastes
pretty darn good!



=====
RisaG

MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/16/02

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