1 lb. boneless, skinless chicken breast (can also use thighs)
1 t. ground garlic powder
salt and pepper, to taste
2 T. vegetable oil
1 C. heavy cream
1 C. whole milk
2 Chipotle pepper in Adobo
1 T. powdered chicken bouillon
2 parsley sprigs for garnish
Season the chicken breasts with garlic powder, salt and pepper.
Heat oil in a large skillet to medium-high heat.
Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once, until lightly golden. Remove the chicken and place on a plate.
While the chicken is cooking, add the heavy cream, milk, chipotles and powdered chicken bouillon into your blender. Process until it has a fine texture.
Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering and NOT boiling. Cook for 4 minutes and then add the chicken breasts.
Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.