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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Breast with Chipotle Cream Recipe

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This recipe for Chicken Breast with Chipotle Cream is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350 degrees F. Divide the chicken breasts and pound them with a mallet until they are about 1/8-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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Wine Tip: 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.

 

 

 

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