Chicken Breast with Chipotles

Chicken Breast With Chipotles

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Vicki Butts (lazyme)


From Diabetic Cooking for Latinos by Olga V. Fuste.


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15 Min
35 Min
Stove Top


  • 1 Tbsp
    prepared mustard
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 4 4-oz
    skinless boneless chicken breast halves
  • 1 Tbsp
    olive oil, divided
  • 1 c
    sliced mushrooms
  • 1/2 c
    half and half
  • 3/4 c
    defatted low-sodium chicken broth
  • 2
    chipotle chiles, seeded, chopped
  • 2
    garlic cloves, minced

How to Make Chicken Breast with Chipotles


  1. Mix mustard, salt, and pepper and spread over chicken breasts. Refrigerate chicken for at least 1 hour.
  2. Heat 1/2 Tbsp oil in a large skillet over medium-high heat and saute mushrooms for 4-5 minutes, stirring constantly. Remove mushrooms from skillet and keep warm. Heat remaining 1/2 Tbsp oil, add chicken, and brown for 15-20 minutes, turning once.
  3. Meanwhile, combine half-and-half and broth in small saucepan over medium low heat. Add chiles and garlic and bring to a simmer. Cook for 10 minutes or until mixture thickens slightly, stirring constantly. Place mixture in blender and blend until smooth.
  4. Place chicken on a serving platter, pour sauce over chicken, top with mushrooms, and serve.
    Exchanges 4 Very Lean Meat; 1 1/2 Fat. Calories 215; Calories from Fat 87; Total Fat 10 g; Saturated Fat 4 g; Cholesterol 79 mg; sodium 356 mg; Carbohydrate 3 g; Dietary Fiber 0 g; Sugars 3 g; Protein 27 g.

Printable Recipe Card

About Chicken Breast with Chipotles

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Other Tag: Quick & Easy

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