Total Time
16mins
Prep 10 mins
Cook 6 mins

I created this recipe out of necessity. Drop in guests, pantry looking pretty grim. So I started substituting ingredients that I did have to make this variation of a buerre blanc. I was braced for disaster but got thumbs up from DH and Dfriends. If you have the time, brine the chicken breasts for 2 - 4 hours in insure super moist meat. You'll find brining recipes on this site.

Ingredients Nutrition

Directions

  1. Put chicken breasts between pieces of waxed paper and pound to a thickness of about 1/2 inch.
  2. Heat large skillet over med-high heat until hot.
  3. Add oil and 1 T. butter. Heat until butter is melted.
  4. Add chicken; cook 5 - 6 mintes or until juices run clear. Turn once.
  5. Place chicken on plate; cover loosely with foil to keep warm.
  6. Add onion and garlic to skillet.
  7. Cook 2 minutes or until soft.
  8. Add wine and vinegar.
  9. Cook until most of the liquid has evaporated.
  10. Reduce heat to medium.
  11. Whisk in remaining butter 1 T. at a time.
  12. Stir in chipotle chile, cream, adobo sauce, salt and pepper.
  13. Plate chicken and spoon sauce over.

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