Chicken Mole

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
310
protein 
30 g
sodium 
678 mg
carbohydrates 
11 g
fat 
15 g
fiber  
3 g
cholesterol 
66 mg
Servings 
4
Ingredients 

4 skinless chicken breasts, boned and defatted
2 Tbsp extra-virgin olive oil
1 cup diced onion
1 Tbsp minced garlic
½ cup white wine
2 Tbsp cocoa powder
1 Tbsp tomato puree
1 Tbsp cumin
1 tsp cinnamon
1 Tbsp chili powder
¼ tsp cayenne pepper
⅓ cup toasted almonds
2 cups chicken stock
1 tsp sea salt 

Instructions 
  1. With a meat mallet, lightly pound chicken breasts. In large sauté pan, cook chicken in 1 tablespoon olive oil until golden brown, about 3 to 5 minutes on each side. Remove chicken from pan and add remaining oil, onion and garlic and sauté until onions are translucent.
  2. Add white wine and simmer until almost evaporated. Add remaining ingredients and and simmer for 10 minutes over low heat. 
  3. Cool sauce and then transfer to a blender container and puree until smooth. Pour sauce back into pan, add chicken and simmer for 10 more minutes.
  4. Serve 1 chicken breast with 2 ounces sauce.  
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.