Chipotle Chicken Taco

3 tablespoons unsalted butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chilies in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
salt and pepper
flour or corn tortillas

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 1/2 cup cilantro and bring to boil.  Add chicken and simmer, covered, over medium-low heat until cooked through, about 10-15 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 1/4 cup, about 5 minutes.  Off heat, whisk in mustard.  Using 2 forks, shred chicken into bite-size pieces and return to skillet.  Add remaining cilantro to skillet and toss until well combined.  Season with salt and pepper.  Serve with tortillas. 

FROM FROZEN:
Thaw.  Heat on stovetop until heated through.  Serve with tortillas and favorite taco toppings like cheese, shredded lettuce, grated cheese, diced avocado, diced tomatoes and sour cream.