Pan-Roasted Chicken Breasts with Mole Negro

Pan-Roasted Chicken Breasts with Mole Negro
Photo by Maura McEvoy


  • 4 bone-in chicken breast halves
  • 3 cup(s) chicken stock
  • 1 cup(s) black mole paste
  • 2 tablespoon(s) vegetable oil
  • Toasted sesame seeds
  • Salt and freshly ground pepper

Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper. In an ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt a...

View full recipe at Food & Wine


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