Easy Chicken Tacos (ATK)

By hmp13

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

Preparation

Step 1

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.

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.