Easy Chicken Tacos

• Serves 6.
• Ingredients
• 3 tablespoons unsalted butter
• 4 tarlic cloves , minced
• 2 teaspoons minced chipotle chiles in adobo sauce
• 1/2 tup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 tup chopped fresh cilantro leaves
• 4 toneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 t6-inch) flour tortillas

1. Instructions
2. 1.
3. 1. POACH CHICKEN 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 1/2 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.
4. 2.
5. 2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to 1/4 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.
6. Heat tortillas directly on the burner or grill.

ingredients, butter, garlic, chiles, orange juice, worcestershire sauce, cilantro, chicken breasts, yellow mustard, salt, flour tortillas

Taken from www.epicurious.com/recipes/member/views/easy-chicken-tacos-50113913 (may not work)