1 to 2 tablespoons pureed chipotles en adobo or 2 tablespoons chipotle powder
1/2 tablespoon salt
2 tablespoons minced fresh thyme
Freshly ground pepper to taste
1/4 cup crema Mexicana
1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground pepper
2 tablespoons oregano
4 to 6 boneless chicken half breasts
1 tablespoon water
2 cups dry breadcrumbs or panko
1/4 cup or more vegetable oil, as needed
Gravy: Heat the olive oil and butter in a 2-quart saucepan until
the mixture begins to bubble.
Stir in the shallot and sauté for a minute. Stir in the flour and cook over
medium-low heat for 2 minutes.
Whisk in the milk and broth. Bring to a gentle simmer and add the chipotle,
salt, thyme and pepper. Simmer for at least 10 minutes, until the gravy is thick
enough to coat the back of a spoon. At the last minute, whisk in the crema and
cook for 2 to 3 minutes longer. Remove from heat.
This sauce may be prepared hours in advance and reheated before serving.
Chicken: Combine the flour, salt, pepper and oregano. Dust
both sides of the chicken breasts with the seasoned flour. Working with 1 at
a time, place the chicken breasts between sheets of wax paper and pound with
a mallet or similar utensil until evenly thick.
Combine the eggs and water in a bowl and whisk to blend well. Spread the
crumbs on a flat plate.
Dip the chicken breasts in the egg wash, then place in the crumbs, turning
to coat both sides and pressing the crumbs to help them adhere to the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken breasts
and fry until golden on both sides, turning as needed. This should take about
Reheat the Chipotle Gravy.
Divide the chicken among serving plates. Ladle a generous 1/4 cup of the
gravy over each. Pass the remaining gravy at the table.