Chicken in Mole Sauce

2 lb. skinless and boneless chicken breasts, trimmed of fat
salt – optional
4 to 5 cups Molé Sauce
cooking spray

1. Prepare Molé Sauce according to recipe directions.

2. Sprinkle chicken with a little salt. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium. Add chicken to skillet and cook until browned, about 3 minutes on each side.

3. Add Molé Sauce to chicken and reduce heat to low. Simmer chicken covered, turning occasionally until tender, about 30 minutes. Remove from heat and serve. Chicken can also be baked in a covered dish at 375 F for about 30 minutes as well.

Yield 8 servings with sauce each at approximately 154 calories; 2 grams total fat; 0.6 gram saturated fat; 53 milligrams cholesterol; 11 grams carbohydrate; 1 gram dietary fiber; 23 grams protein; 434 milligrams sodium.
5 cups water and/or Chicken Stock or broth divided into 4 1/2 cups and 1/2 cup
1/2 cup unbleached white or whole wheat flour
2 tablespoons chicken base or bouillon (reduce if using stock)
1 large onion
2 to 3 cloves fresh garlic cloves, peeled
1/4 cup raisins
3 to 5 tablespoons of chile powder, preferably fresh ground from a combination of at least two of the following dried chiles; New Mexico, ancho, mulato and pasilla
1 tablespoon best quality peanut or almond butter
2 1/2 to 3 tablespoons cocoa powder
3 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon ground anise seeds
1/4 teaspoon ground coriander seeds
1/4 teaspoon ground cloves
1/8 teaspoon cardamom – optional
1/4 to 1/2 teaspoon salt

1. Pour 4 1/2 cups cool or warm liquid (stock or water) into a 4-quart saucepan. Adding about a third of the flour at a time, rapidly whisk flour into liquid until smooth; whisk in chicken bouillon and set aside.

2. Using a blender or food processor, combine onion with garlic and raisins and process until fine. Add all remaining ingredients to mixture and process 2 to 3 minutes into a smooth paste.

3. Whisk paste into liquid/flour mixture. Add 1/2 cup stock or water to processor or blender and process to remove remaining ingredients from container; add to sauce.

4. Cook sauce over medium heat, whisking frequently until sauce comes to a low boil and begins to thicken. Reduce heat to low and continue to cook for 10 minutes, whisking occasionally.

5. Adjust seasonings, adding more salt, chile powder or cocoa if necessary and remove from heat. Cover sauce and set aside until ready to use.

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