- 1 small can, chipotle peppers
- 3 garlic cloves, plus 2 garlic cloves, chopped
- 1/2 cup chicken stock
- 1 pinch dried oregano
- 1 pinch ground cumin
- 1 pinch salt
- 1/4 cup Mexican chocolate
- 2 tablespoons butter
- 1/4 cup onions, chopped
- 2 boneless chicken breasts
In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.
Recipe courtesy of Esparza’s Tex Mex Caf�, Portland, OR