Pan-Roasted Chicken Breasts with Mole Negro
- 2 tablespoon(s) vegetable oil
- 4 bone-in chicken breast halves
- 3 cup(s) chicken stock
- Salt and freshly ground pepper
- 1 cup(s) black mole paste
- Toasted sesame seeds
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...