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Sautéed Chicken with Chipotle Chile Sauce

Serves: 4

(Pechugas de Pollo con Salsa de Chipotle)
Category: Chicken with Chile or Nut Sauces
Tomatillo and Chipotle Chile Sauce is so great with chicken that I have a container of it in my refrigerator almost all the time. The sauce should be at room temperature for this dish. Serve the chicken with a savory Zucchini Pudding (see Vegetables), a moist baked dish that's called budín in Spanish, and black beans for a winning combination.

    Tomatillo and Chipotle Chile Sauce
   1 tablespoon olive oil
   2 teaspoons fresh lime juice
   1 clove garlic (medium), mashed
   1/2 teaspoon salt
   4 boneless skinless chicken breast halves

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Sautéed Chicken with Chipotle Chile Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!

1. Prepare the chipotle sauce. Reserve. Then mix together half of the olive oil, with the lime juice, garlic, and salt. Coat the chicken pieces with the mixture.

2. Heat the remaining oil in a medium skillet and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, spoon some of the chipotle sauce over each chicken breast.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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