Easy Chicken Tacos

Another winner from Cook's Country magazine! We loved these tacos! I had all these toppings ready to add to the tacos but we liked them plain the best. I made these last week then made them again yesterday but doubled the recipe. I am not sure what happened but they weren't as good when I doubled it. Maybe I had too much chicken in my skillet and it didn't cook properly. These are easy and so delicious.

Easy Chicken Tacos
Serves 6

12 flour tortillas (6-inch)-homemade or the kind you cook for the first time are the best
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
Optional taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, diced avocado, and sour cream

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in 350 degree oven for fifteen minutes.

In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5-7 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.

Transfer the chicken to a plate and cover it with foil to keep it warm; set aside. Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.

Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper.

Serve with tortillas and desired taco toppings.