Easy Chicken Tacos
Ingredients
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 teaspoons minced chipotle chiles in adobo sauce
- ½ cup orange juice
- 1 tablespoon Worcestershire sauce
- ¾ cup chopped fresh cilantro leaves
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Instructions
POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
Source: https://www.cookscountry.com/recipes/4843-easy-chicken-tacos