1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ? cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ? cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
adapted from cooks
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 329 (67%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 182.8mg||56 %|
|Sodium 144.8mg||5 %|
|Potassium 485.4mg||13 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.3g|
|Protein 37g||53 %|
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Calories per serving: 494
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