Chipotle Cream Chicken

The directions below are for making the dish from scratch. Often, when we grill chicken, we’ll grill extra to freeze and then use in recipes such as this. If using the already cooked chicken, just skip to the section in the directions after I indicate you should transfer the chicken to the plate.

If you are not a fan of heat, or you just want to prepare a mild version, use just the adobo sauce from the canned chipotles rather than the peppers themselves. You can also reduce the amount to that with which you are more comfortable.

One of our dear friend’s dad is a shrimper off the Texas coast who will often send gallon bags stuffed with shrimp home to us after holidays. When shrimp is plentiful, I definitely use it rather than chicken in this recipe. I peel the shrimp, leaving the tail intact, and devein.

Ingredients

1 cup flour
4 Tablespoons chopped fresh cilantro
salt and ground black pepper
4 boneless skinless chicken breasts, cut into strips
6 Tablespoons unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 Tablespoons chopped canned chipotle peppers in adobo sauce
2 cloves garlic, minced
1 1/2 Tablespoons worcestershire sauce

Directions

Combine the flour, 3 Tablespoons of cilantro, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Mix. Add the chicken, and toss to coat.

Melt the butter in a large heavy skillet over medium-high heat. Add the chicken and saute until it is cooked. Transfer the chicken to a plate.

Add the wine to the same pan; boil for 2 minutes or until it’s thickened. Add the cream, chipotles, garlic, and worcestershire sauce to the pan and boil for 2 minutes or until the mixture is slightly reduced.

Return the chicken to the pan and toss to coat with the chipotle cream sauce. Season to taste with salt and pepper. Sprinkle with the remaining cilantro and serve with rice or pasta.