From bounce@cheftochef.net Wed May 26 08:58:56 2004 Date: Wed, 26 May 2004 02:18:34 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Chicken Breasts with Chipotle Cream Followup-To: rec.food.cooking, rec.food.recipes Chicken Breasts with Chipotle Cream Makes 6 servings 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 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. 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. Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/