We’ve outgrown sugary bbq sauce and squeeze-bottle hot sauce. Enter the smoky heat of ancho and chipotle chiles blended with the richness of creamy butter. Add some rice and a green salad and weeknight dinner starts to feel like a weekend. The best part of this meal are the pan drippings. Don’t forget to scrape up the butter and crusty bits and pour it on top of the cooked chicken.
Heat a large nonstick skillet over med-high heat. Add 1 Tbsp of oil and brown 2 boneless, skinless chicken breasts, about 5 min. per side.
Add 6 to 8 discs of butter to skillet and finish cooking, about 5 minutes more. Serve with fresh cilantro or parsley.
OTHER RECIPE IDEAS
In a hot skillet, add fresh or frozen corn kernels. After a couple of minutes toss with Red Chile Butter. Serve with feta or queso fresco.
Try on a baked sweet potato with toasted almonds and parmesan
Medlee products combine delicious flavoring with high-quality butter in perfectly-portioned medallions. Use as a sauté starter or finishing flavor, or just spread it on some crusty bread and enjoy. It’s just right, right?