4 Chicken Thighs
2 Chipotle Peppers, in adobo sauce
2 T Three Rivers Farm Maple Cream
1 T finely chopped Cilantro
1 T Olive Oil
1 tsp salt
1 tsp ground black pepper
Side Dish- Mushroom & Shallots in Garlic Butter Saute
1/2 cup sliced baby bella mushrooms
1/2 cup Shallots- julienne cut
1/4 cup minced garlic
1 T butter
Chicken: Season the chicken with salt and pepper. Heat the olive oil in a saute pam. Cook the chicken on medium heat until both sides are golden brown. Cover and remove from heat.
Sauce: Mince the chipotle peppers and place in a small bowl, add the Maple Cream. Mix well. Return the chicken to the heat at a medium temperature. Add the chipotle/maple cream mixture to the pan, making sure to coat the chicken thoroughly. Cook for 3-5 minutes. When serving, garnish the chicken with the chopped cilantro.
Mushroom & Shallots: Melt the butter in a frying pan, saute the garlic, shallots and mushrooms until tender.
To serve, plate the chicken, then add the sauted mushrooms and shallots and drizzle the chipotle maple cream sauce over the top.
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