adapted from: America's Test Kitchen
3 Tbl. butter
1 garlic clove, minced
1 tsp. chipotle chiles in adobo, seeds removed, minced
1/2 c. orange juice
1/2 c. + 1/4 c. cilantro, minced, divided
1 Tbl. Worcestershire sauce
4 boneless skinless chicken breasts (I used 2)
1/2 tsp. yellow mustard
salt and pepper, to taste
Heat a large skillet over medium heat. Melt the butter. Add the garlic clove and minced chipotle chiles and cook for about 30 seconds. Add the orange juice, 1/2 cup minced cilantro and Worcestershire; stir well. Add the chicken breasts and simmer for 10-15 minutes or until chicken is done. Flip over halfway through. The thickest part of the chicken should register 160 degrees. Remove chicken and set aside to rest for a few minutes. Continue heating the sauce and reduce to a glaze. Add 1/2 tsp. of yellow mustard (this helps emulsify it) and stir well. Shred the chicken and add back to the glaze; toss to coat. Stir in 1/4 cup of chopped cilantro. Season with salt and pepper to taste. Serve in toasted tortillas with diced tomato, fresh lime juice, diced avocado, shredded lettuce, sour cream and Feta or whatever toppings you desire. Serves 4.
Jenn's Notes: I made the recipe as is, except I used 2 large Costco chicken breasts. I was worried about adding yellow mustard, but it did not stand out at all. I really really liked these!!