Spicy Chicken

• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 7 tablespoons unsalted butter, cut up, softened
• 14 cup onion, minced
• 1 large garlic clove, minced
• 14 cup dry white wine
• 2 tablespoons balsamic vinegar
• 1 chipotle chile in adobo, chopped
• 1 tablespoon heavy cream
• 1 teaspoon adobo sauce
• salt and pepper

1. Put chicken breasts between pieces of waxed paper and pound to a thickness of about 1/2 inch.
2. Heat large skillet over med-high heat until hot.
3. Add oil and 1 T. butter.
4. Heat until butter is melted.
5. Add chicken; cook 5 - 6 mintes or until juices run clear.
6. Turn once.
7. Place chicken on plate; cover loosely with foil to keep warm.
8. Add onion and garlic to skillet.
9. Cook 2 minutes or until soft.
10. Add wine and vinegar.
11. Cook until most of the liquid has evaporated.
12. Reduce heat to medium.
13. Whisk in remaining butter 1 T. at a time.
14. Stir in chipotle chile, cream, adobo sauce, salt and pepper.
15. Plate chicken and spoon sauce over.

chicken, olive oil, unsalted butter, onion, garlic, white wine, balsamic vinegar, heavy cream, adobo sauce, salt

Taken from www.food.com/recipe/spicy-chicken-140707 (may not work)