Almondchickenmolesauce Recipes

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ALMOND SAUCE CHICKEN BREASTS



Almond Sauce Chicken Breasts image

This tasty dish is very rich in flavour.

Provided by Rebecca Swift

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
½ cup water
2 cups finely chopped almonds
¼ cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
¼ cup almond paste
½ teaspoon freshly ground nutmeg

Steps:

  • Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
  • Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
  • In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
  • Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g

CHICKEN IN MOLE SAUCE



Chicken in Mole Sauce image

Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.

Provided by deondra

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

2 (2 pound) bone-in chickens, giblets removed
1 large onion, cut into chunks
3 cloves garlic, chopped
1 (14 ounce) can chicken broth
2 tablespoons chili powder
20 blanched almonds
¼ cup diced firm ripe banana
1 teaspoon ground cinnamon
1 teaspoon salt
2 corn tortillas, torn into small pieces
2 tablespoons sesame seeds
1 tablespoon pine nuts
6 tablespoons butter
1 (1 ounce) square semisweet chocolate

Steps:

  • Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
  • Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
  • Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
  • Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

Nutrition Facts : Calories 875.1 calories, Carbohydrate 14.6 g, Cholesterol 259.2 mg, Fat 63.8 g, Fiber 3.5 g, Protein 60.1 g, SaturatedFat 21.8 g, Sodium 1026.4 mg, Sugar 5 g

CHICKEN WITH ALMOND SAUCE



Chicken with Almond Sauce image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 13

5 lbs chicken pieces
salt and freshly ground pepper
3 Tbs. STAR Originale Olive Oil
1 large onion, chopped
4 cloves garlic, minced
2 Tbs. all-purpose flour
1 1/2 cups chicken broth
1 bay leaf
pinch saffron strands
1/2 cup slivered almonds
3 Tbs. minced parsley
2 hard-cooked eggs, chopped
2 Tbs. STAR Capers

Steps:

  • 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
  • 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
  • 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

MOLE BLANCO -- WHITE MOLE SAUCE



Mole Blanco -- White Mole Sauce image

Found online and posting it for safekeeping. Courtesy of Jaime and Ramiro Arvizu of Cenaduría"

Provided by Molly53

Categories     Sauces

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

3 tablespoons oil
1 cup golden raisins or 1 cup sultana
1 cup blanched almond
1 cup peanuts
1 cup pumpkin seeds
1 cup sesame seeds
2 hot peppers, seeded and sliced (yellow ones work best for this dish)
2 plantains, fried
1 slice white bread, toasted and crumbled
1 onion, fried
1 garlic clove
1 cup white chocolate, chopped (make sure your chocolate contains cocoa butter)
10 cups chicken broth
salt and pepper, to taste

Steps:

  • Fry first eleven ingredients together until golden.
  • Remove from pan, place in container of blender or food processor with a little chicken stock; whirl until smooth and return to the pan.
  • Add the remaining chicken broth and the white chocolate and set to simmer for half an hour.
  • Season to taste with salt and pepper.
  • Once it has reached the desired thickness, it is ready for dressing any meat you would like, preferably chicken.

Nutrition Facts : Calories 493.6, Fat 32.9, SaturatedFat 6.7, Cholesterol 3, Sodium 655.7, Carbohydrate 39.2, Fiber 5.8, Sugar 22.7, Protein 17.3

CREAMY CHICKEN ALMOND SOUP



Creamy Chicken Almond Soup image

This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.

Provided by sunflowerseed

Categories     Chicken Breast

Time 1h15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped, including leaves
4 tablespoons all-purpose flour
5 cups low sodium chicken broth
3 chicken bouillon cubes
2 teaspoons tarragon, dried
1 teaspoon thyme, dried
1/2 teaspoon black pepper
3 -4 cups chicken breasts, cooked and chopped
1/2 cup mushroom, sliced (canned is okay)
1 (12 ounce) can evaporated milk
1/2 cup sliced almonds, toasted
salt and pepper, to taste

Steps:

  • Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
  • Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
  • Add tarragon, thyme and pepper; let simmer 10-15 minutes.
  • If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
  • Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
  • Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

ALMOND CHICKEN MOLE SAUCE



Almond Chicken Mole Sauce image

This is great served over chicken or fish! From Stop The Clock! Cooking: Defy Aging--Eat The Foods You Love by Cheryl Forberg

Provided by Sharon123

Categories     Sauces

Time 20m

Yield 5 cups sauce, approx.

Number Of Ingredients 17

1 1/2 medium red onions, cut into eighths
1/4 cup almonds, toasted
2 chipotle chiles
1/3 cup slivered pitted dried plum (prunes)
2 corn tortillas, torn or crumbled
2 tablespoons pumpkin seeds
2 tablespoons shaved mexican chocolate (or 2 tbls.natural unsweetened cocoa powder)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 cup fat-free low-sodium chicken broth
1 cup fresh tomato, chopped, seeded, peeled
1 cup tomato sauce
1/2 cup diced green bell pepper
2 tablespoons minced garlic
1 1/2 cups fat-free low-sodium chicken broth
salt and pepper

Steps:

  • Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
  • Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
  • Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
  • Serve over chicken or fish.

Nutrition Facts : Calories 223, Fat 11.9, SaturatedFat 1.6, Sodium 327.1, Carbohydrate 25.9, Fiber 5, Sugar 10.8, Protein 7.7

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