Pan-Roasted Chicken Breasts with Mole Negro

1. 1

   Preheat the oven to 400.

2. 2

   In a saucepan, whisk the mole paste with the stock.

3. 3

   Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes.

4. 4

   Season with salt and pepper.

5. 5

   In an ovenproof skillet, heat the oil until shimmering.

6. 6

   Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.

7. 7

   Cook over moderately high heat until browned and crisp, 4 minutes.

8. 8

   Turn the chicken and cook for 3 minutes.

9. 9

   Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through.

10. 10

    Let the chicken rest in the skillet for 5 minutes, then transfer to plates.

11. 11

    Spoon the mole sauce alongside, garnish with sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.