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Chicken: Chicken En Mole

Source of Recipe

babayaga


List of Ingredients

3 lbs boneless, skinless chicken breasts paprika
1 small onion, peeled and chopped
1 jalepeno chili pepper, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1-1/2 plus 1/3 cups low/no sodium, low fat chicken broth
2 heaping teaspoons cocoa (not on plan, so use sparingly)
1 heaping Tablespoon cornstarch
1 Tablespoon lime juice
1 to 2 Tablespoons Splenda
3 Tablespoons non-fat yogurt (this is not on plan, so use sparingly)


Recipe

1. ÊLightly spray a large non-stick skillet with Pam. ÊAdd chicken. ÊBrown on both sides, liberally sprinkling paprika on each side. ÊTransfer to a platter and set aside.

2. ÊAdd 1/3 cup chicken broth to deglaze the pan. ÊAdd chopped onion and jalepeno and let simmer for five minutes or until onion is soft. ÊStir occasionally.

3. ÊStir in the cumin and oregano and simmer for an additional minute. ÊPour in the 1-1/2 cups chicken broth and bring to a boil.

4. ÊReturn the chicken to the skillet, cover and cook for 40 minutes on medium-low. ÊOnce chicken is cooked through, transfer pieces to a clean platter and keep warm.

5. ÊBlend cocoa with 1 Tablespoon warm water. ÊStir into the sauce and let simmer for 5 minutes. ÊTurn off heat from stove and transfer sauce to a food processor. ÊProcess until pureed. ÊReturn to skillet.

6. ÊMix the cornstarch with a little cold water and add to the pureed sauce. ÊTurn heat back on to medium and stir until well-thickened. ÊThen add the lime juice, Splenda and yogurt. ÊStir to blend well.

7. ÊSpoon mole' sauce over chicken and ENJOY!