This is a print preview of "Chicken With Mole Cream Sauce And Tamarind Glaze" recipe.

Chicken With Mole Cream Sauce And Tamarind Glaze Recipe
by Global Cookbook

Chicken With Mole Cream Sauce And Tamarind Glaze
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  Servings: 4

Ingredients

  • 4 x boneless skinless chicken breast halves
  • 1 Tbsp. Emeril"s Southwest Essence plus
  • 1 tsp Emeril"s Southwest Essence see * Note
  • 1 Tbsp. extra virgin olive oil
  • 1/2 c. Green Mole Sauce II (see recipe)
  • 1/2 c. chicken stock
  • 1/4 c. heavy cream
  • 2 Tbsp. tamarind paste
  • 1 Tbsp. chopped garlic
  • 3 Tbsp. dark cane or possibly corn syrup
  • 3 Tbsp. dark molasses
  • 2 Tbsp. ketchup
  • 2 Tbsp. water
  • 1 tsp freshly-grnd black pepper
  • 1 Tbsp. Southwest Essence see * Note

Directions

  1. Preheat the oven to 400 degrees.
  2. In a small bowl toss chicken breast halves with 1 Tbsp. plus 1 tsp. of the Southwest Essence and 1 Tbsp. extra virgin olive oil to coat proportionately. Cover and chill for 1 hour.
  3. In a large non-stick skillet over high heat sear the chicken breasts till golden on both sides, about 2 to 3 min per side. Transfer skillet to oven and continue to cook for 5 to 7 min, till cooked through but still tender and juicy.
  4. In a small saucepan over high heat, combine the Green Mole Sauce, chicken stock, and heavy cream and bring to a boil. Continue to cook over high heat for 2 min, then serve immediately. Serve chicken breasts on plates with 1/4 c. of the mole cream sauce, then drizzle with the tamarind glaze.
  5. For the Tamarind Glaze Sauce: In the bowl of a food processor or possibly blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 Tbsp. of the Southwest Essence till smooth. Transfer to a small bowl till ready to serve. (Makes 1 c.)
  6. This recipe yields 4 servings.