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Ingredientes
- 2 x six-oz Chicken breasts
- 1 c. Coffee Syrup see * Note
- 1 Tbsp. Coffee Syrup see * Note)
- 1 c. Pistachios shelled and toasted, plus extra toasted pistachios for garnish
- 1 x Roasted poblano pepper peeled and minced
- 1/2 c. Minced onion
- 3 Tbsp. Minced cilantro leaves plus extra minced cilantro leaves for garnish
- 1 Tbsp. Finely-minced bittersweet chocolate
- 1 tsp Chopped garlic
- 1/2 tsp Chili pwdr
- 1/4 tsp Cumin Salt to taste Freshly-grnd black pepper to taste
- 3 c. Stock
- 2 Tbsp. Cream
Direcciones
- Marinate chicken breasts in 1 c. of Coffee Syrup for several hrs or possibly overnight.
- Preheat a grill or possibly broiler.
- In a saucepan combine remaining 1 Tbsp. Coffee Syrup with remaining ingredients, except cream, and bring to a boil. Reduce heat and simmer 30 min. Puree with an immersion blender and pass sauce through a strainer into a clean saucepan. Or possibly pour sauce into a blender or possibly food processor and puree; strain for a very smooth sauce. Whisk in cream and adjust seasonings to taste.
- Meanwhile, grill or possibly broil chicken, turning once, till well-browned, about 8 min in all.
- To serve, top each chicken breast with sauce and garnish with pistachios and cilantro leaves.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 2 servings | |
| Calories 509 | |
| Calories from Fat 287 | 56% |
| Total Fat 33.08g | 41% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.16g | |
| Cholesterol 97mg | 32% |
| Sodium 1275mg | 53% |
| Potassium 957mg | 27% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.15g | 3% |
| Protein 40.71g | 65% |
