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.

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

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!

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Sun, 24 Feb 2002