Adobe Cafe's Chicken Breasts with Chipotle Cream Sauce
rec.food.recipes/Nancy Wilkinson (1996)

2 tbsp. butter
2 tbsp. vegetable oil
8 chicken breast cutlets
1 small onion, finely chopped
1 (10 3/4 ounce) can condensed chicken broth
1 cup heavy cream
1 canned chipotle chile or jalapeno pepper, seeded
1/2 cup grated manchego or Cheddar cheese

In large heavy skillet, heat butter and oil over medium-high heat. Add half of chicken cutlets and saute until browned on all sides. Transfer chicken to shallow baking dish. Repeat to brown remaining chicken and transfer to dish. Reduce he at to low; add onion to skillet and saute until translucent - about 5 minutes. Remove from heat.

Heat oven to 375F. In blender, combine sauteed onion, undiluted chicken broth, cream and chile; blend until smooth.

Pour onion mixture over chicken cutlets, top with cheese, cover and bake 20 minutes or until bubble and lightly browned. Serve immediately.