Pollo En Chipotle
Tender chicken is covered in a chipotle cream sauce to make Pollo en Chipotle (Creamy Chipotle Chicken). Thirty-five minutes away!
Yield: 4
Materials
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 large boneless skinless chicken breasts sliced in half lengthwise
- 1/4 cup all-purpose flour for dredging
- 2 tablespoon olive oil divided
- 2 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1/2 small onion sliced
- 3 chipotle peppers in adobo sauce minced
- 1 cup heavy/whipping cream
- 3/4 cup milk
- chopped cilantro for garnish
Instructions
- Combine the salt, black pepper, and garlic powder in a small dish or ramekin. Season each of the four chicken cutlets on both sides.
- Fill a small basin with flour. To coat all sides, dip and dredge the chicken in the flour.
- A big skillet should be heated at medium-high heat. Add one tablespoon of butter and some olive oil.
- The chicken cutlets should be cooked for 4–5 minutes on each side, or until golden brown, once the butter has melted. Place the cutlets on a platter and keep them there.
- To the pan, add the onions, garlic, and the remaining 1 tablespoon of butter. Saute onions for 3 minutes, or until they become tender.
- Add the heavy cream, milk, and chopped chipotle peppers in adobo sauce and reduce the heat to medium. Mix well with a whisk and boil gently.
- Return the browned chicken cutlets to the pan and continue cooking for an additional five minutes, or until the chicken is cooked through and the sauce has thickened.
- Add some chopped cilantro as a garnish and serve.
Notes
- To prevent the sauce from separating, I advise reheating this dish over moderate heat.
- Make sure the cream sauce only simmers gently rather than reaching a full boil when you add it to the pan. The cream might curdle if the sauce is brought to a boil.