Yeah, I said GRAVY! Smoky, fiery and studded with bits of chipotle chilies and your favorite salsa, this chicken will blow you away. In fact, I was planning to smother the finished dish with cheese, but NO WAY! There’s no need. There’s so much fresh and lively goodness going on here, this chicken needs nothing else. Just maybe a fork. 

I’m not kidding; this dish is missing nothing. The sauce is insane. So robust and lively, it dances on your tongue. I called it “gravy” because we start with a butter-flour roux, but it takes a quick turn when we add salsa, chipotle chilies and a few seasonings. It goes from satiny and smooth, to fiery and chunky. And the chicken worships every minute of it.

One of the coolest aspects of this dish is that you can use your favorite salsa – which is an important choice because it makes up a hefty does of the flavor. If you dig your salsa, you’re gonna love transforming it into a silky-yet-dicey sauce for chicken. Actually, chicken is great, but you can also make this dish with pork, shellfish and beef if you want!

I chose a medium-heat salsa for my dish. I figured we could add heat at the table (which, although the hot sauce was present, we never used). The flavors are elaborate and rich, so if you want more/less heat, it’s totally your call. Having the option is always the right call in my book.

The rice in this dish is optional, but I highly recommend it! You’ll want something to soak up every drop of the smoky-rich gravy. You can also use tortillas, bread and pasta as your “sponge”. Or simply lap it up with some spoons if you’re going low-carb.

Chicken with Chipotle-Salsa Gravy 

1 tablespoon olive oil
4 boneless skinless chicken breast halves
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup salsa of choice
2 tablespoons minced chipotle chilies in adobo sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder or granulated garlic
Cooked rice for serving, optional
Chopped fresh cilantro for serving, optional

Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook for 2 to 3 minutes per side, until golden brown. Transfer the chicken to a plate and set aside. 
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth and bring to a simmer. Stir in the salsa, chipotle chilies, Worcestershire sauce, onion powder, and garlic powder. Return the chicken to the pan with any accumulated juices from the plate and return to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the chicken is cooked through. Season the gravy with salt and pepper. Transfer the chicken to a plate (over cooked rice if desired) and top with the gravy and cilantro (if using). 
Serves 4

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