Easy Chicken Tacos

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3 Tbsp. unsalted butter
4 garlic cloves, minced
2 tsp. minced canned chipotle chiles in adobo sauce
1/2 c. orange juice
1 Tbsp. Worcestershire sauce
Salt and pepper
3/4 c. chopped fresh cilantro
1 tsp. yellow mustard
4 boneless, skinless chicken breasts
12 (6”) flour tortillas

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 1/2 cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160°, 10-15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil. Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about five minutes. Off heat, whisk in mustard. Using two 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. To warm tortillas wrap in foil and heat in 350° oven for 15 minutes. Top tacos with shredded lettuce, grated cheese, diced avocado, tomato and sour cream. Serves six.