|Chicken With Spicy Chipotle Butter Sauce|
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 water 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.
NOTES : Risa's notes:
** 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!
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