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Holiday Recipe from Encanto Grill
 With holiday gatherings just around the corner, delicious recipes take center stage. Although roasted turkey, ham, and veggie casseroles are tried and- true choices, surprise your guests this year with a recipe by George Ojeda, Executive Chef at Encanto Mexican Grill. “It’s a great dish for the fall because it can be made on a cold winter day to warm up and turkey breast can be used instead of chicken breast,” said Chef George. The creamy and spicy dish pairs well with white rice and sautéed vegetables. If you’re out of time or simply want to try it out before attempting the recipe at home, dash into Encanto Mexican Grill for a taste.
Grilled Chicken Breast with Chipotle Cream Sauce
Chicken Breast Marinade
Juice of 2 medium size lemons (strain for no pulp or seeds)
Juice of 2 medium size oranges, Valencia preferred (strain for no pulp or seeds)
1⁄4 cup of olive oil
1 garlic clove, smashed and chopped
1 teaspoon of fresh, cracked black pepper
1⁄4 teaspoon of Mexican oregano
1⁄2 teaspoon of meat tenderizer (make sure tenderizer has papian as ingredient)
Directions:
1. Place 4 skinless, boneless chicken breast (about 6-7 oz each) in a large shallow pan.
2. Squeeze the juice from the lemon halves and oranges into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper or place all ingredients in a blender and blend for about 20 seconds
3. Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
4. Grill the chicken, occasionally turning and brushing with any remaining marinade until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate and pour cream sauce (see recipe below) over chicken breast.
Chipotle Cream Sauce Recipe
16 oz heavy whipping cream
1⁄4 cup of white wine (Chardonnay or Pinot Gris)
1 tablespoon of shallot, finely minced (substitute white onion)
1 tablespoon olive oil
1⁄4 teaspoon garlic, finely minced
3 oz of chipotle chiles in adobo sauce
8 oz chicken stock, warmed before adding
2 tablespoon of roux (see recipe below)
1⁄4 teaspoon of white pepper
Kosher salt to taste
Directions:
1. In a medium sauce pan at medium high heat, add olive oil and simmer pan (to coat entire pan with oil)
2. Add shallots and garlic. Sweat for about 2 minutes, and stir with a spoon.
3. Deglaze pan with white wine and reduce by half (about 2-3 minutes)
4. Add cream and warm chicken stock. Bring to a light simmer.
5. Add chipotle peppers with adobo sauce
6. Simmer sauce on low heat for about 5 minutes
7. Add white pepper and salt, if needed.
8. Using a hand mixer, blend entire sauce until smooth. (If using a blender instead, do not cover entire blender with cap, allow steam to escape to prevent sauce from overflowing.)
9. Adjust seasoning or add more chile peppers, if more heat is desired (be sure to blend again).
10. Thicken sauce with roux (see below).
Roux Recipe
2 tablespoons of butter
2 tablespoons of all-purpose fl our
Directions:
1. Place butter in a small sauté pan at medium high heat.
2. Melt butter until foamy.
3. Add fl our and whisk until fl our and butter are incorporated.
4. Set aside for later use.
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