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Ingredientes
- 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
Direcciones
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 60 | 37% |
| Total Fat 6.8g | 9% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 37mg | 12% |
| Sodium 169mg | 7% |
| Potassium 403mg | 12% |
| Total Carbs 14.03g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.06g | 7% |
| Protein 11.35g | 18% |
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