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Patty Mastracco
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Chicken with Mole Sauce

Prep time: 15 minutes
Cook time: 40 minutes

Mole Sauce:
3 dried pasilla chile peppers, stems and seeds removed and torn into strips
2 cups chicken broth
1/2 cup raisins
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon cinnamon
3 cloves garlic, coarsely chopped
1 medium onion, chopped
1 (14.5-oz.) can fire-roasted diced tomatoes
Sea salt to taste
Chicken:
2 tablespoons butter
4 small boneless, skinless chicken breasts
Garlic salt and Mexican seasoning blend to taste
Chopped fresh cilantro and sesame seeds

Place chiles in a medium saucepan set over medium heat. Cook for 1 minute or until chiles are fragrant and toasty. Stir in remaining mole sauce ingredients and bring to a boil; reduce heat and simmer, loosely covered, for 25 minutes. Let cool slightly, then carefully puree in a blender or food processor or with a stick blender until smooth. Place back in saucepan and cook over low heat for about 10 minutes, stirring frequently. While mole is cooking, melt butter in a large skillet over medium heat. Season chicken with garlic salt and seasoning blend. Add to skillet and cook for 5 to 7 minutes on each side or until golden brown and cooked through. Serve warm sauce over chicken and garnish cilantro and sesame seeds. Makes 4 servings.


 
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© 2020 Patty Mastracco Food, Inc.
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