Chipotle chicken

This is inspired by the Chipotle chicken that used be served at the (sadly now closed) Juanita's restaurant in Boulder.

• 4 chicken breasts
• 1 pint heavy cream
• chipotle chile en adobo sauce *
• chopped cilantro for garnish
• butter for frying

Trim the chicken of any excess fat, then place under plastic wrap and bash to uniform thickness with a rolling pin. In a large frying pan heat butter until melted and beginning to bubble. Add chicken and cook until browned then turn and repeat on other side. 

Now add the chipotle en adobo -- more or less depending on how hot you'd like things to turn out -- and then the heavy cream. Stir it all together and crank up the heat so the cream bubbles away and reduces. Taste the sauce when it has more or less reached the right consistency, adding salt to taste. At this point the chicken should be cooked too.

Serve with rice, beans (refried, black, whatever) and a salad. Spoon over as much of the sauce as you feel you want :-)

* Note: you can either buy chipotle chiles in adobo sauce, in which case you just need to puree before use (I do this with a little of the heavy cream) or you can make your own; recipes are all over the web and often on the packaging of dried chipotle chiles.