Pollo en Crema de Chipotle

Ingredients

• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 2 large boneless skinless chicken breasts, (sliced in half lengthwise)
• ¼ cup all-purpose flour, (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (divided)
• 3 cloves garlic, (minced)
• ½ small onion, (sliced)
• 3 chipotle peppers in adobo sauce, (minced)
• 1 cup heavy cream
• ¾ cup milk
• chopped cilantro (for garnish)

Steps

1. 1

   In a small bowl or ramekin, combine salt, black pepper, and garlic powder. Sprinkle seasoning on both sides of all 4 chicken cutlets.

2. 2

   Add flour to a shallow bowl. Dip and dredge the chicken in the flour so both sides are coated.

3. 3

   Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.

4. 4

   When butter has melted, add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown. Transfer the cutlets to a plate and set aside.

5. 5

   Add the remaining 1 tablespoon of butter, garlic, and onions to the pan. Saute for 3 minutes, until onions have softened.

6. 6

   Reduce the heat to medium and add the minced chipotle peppers in adobo sauce, heavy cream, and milk. Whisk together to combine and bring to a gentle simmer.

7. 7

   Add the browned chicken cutlets back to the pan and cook for 5 more minutes, until the sauce has thickened and the chicken is cooked through.

8. 8

   Garnish with chopped cilantro and serve.