Chicken With Mole Cream Sauce And Tamarind Glaze

Recipe Ingredients

4		Boneless skinless chicken breast halves
1 tablespoon	15ml	Emeril's Southwest Essence - plus
1 teaspoon	5ml	Emeril's Southwest Essence - see * Note
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Green Mole Sauce II - (see recipe)
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Heavy cream
		Tamarind Glaze Sauce
2 tablespoons	30ml	Tamarind paste
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Dark cane or corn syrup
3 tablespoons	45ml	Dark molasses
2 tablespoons	30ml	Ketchup
2 tablespoons	30ml	Water
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Southwest Essence - see * Note

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly. Cover and refrigerate for 1 hour.

In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and continue to cook for 5 to 7 minutes, until 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 minutes, then serve immediately. Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze.

For the Tamarind Glaze Sauce: In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth. Transfer to a small bowl until ready to serve. (Makes 1 cup)

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the - TV FOOD NETWORK

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