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

Chicken With Mole Cream Sauce And Tamarind Glaze
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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

  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.