Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema Recipe

Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness. Season both sides with ¼ teaspoon salt and pepper.

Heat large non-stick skillet over medium-high heat.  Spray with olive oil spray, add chicken breasts, and brown each side for 2 minutes each.  Remove chicken from pan and set aside on a plate.

Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, for about 3 minutes or until onions are tender. Add garlic and sauté for 30 seconds more. 

Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper, and adobo sauce, stir and bring to a boil. 

Reduce heat to medium-low, return chicken to pan, cover and cook for 8 to 10 minutes more or until chicken is cooked through. Add lime juice.

Meanwhile, to make the avocado sauce, combine all sauce ingredients in a small blender and process until smooth and uniform in color.

To serve, top each chicken breast half with tomato sauce mixture, avocado sauce, and garnish with cilantro.