Pan Seared Chicken with Mole-Style Sauce - Fresh Flavors Recipe from the Fresh Market |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 chicken breasts boneless/skinless |
3 tablespoon(s) fajita spice rub tfm no salt added, divided |
2 tablespoon(s) evoo tfm |
1/4 cup(s) onion chopped |
2 clove(s) garlic roughly chopped |
1/4 cup(s) red wine primal roots red blend |
1/4 cup(s) coffee brewed |
2 tablespoon(s) chili powder tfm |
1 can(s) tomato sauce tfm 8 oz. |
2 tablespoon(s) choco peanut butter pb crave(tm) |
4 tablespoon(s) cilantro fresh, chopped |
lime wedges |
Directions:
1. Heat a skillet over medium high heat for 3 minutes. Add olive oil to pan and swirl to coat. Season chicken with 2 tablespoons of Spice Rub. Add chicken to pan and sear on each side for 1 minute. Lower heat to medium and continue to cook chicken until juices run clean, or it reaches an internal temperature of 165 degrees, about 8-10 minutes. Remove chicken to a platter, cover wit foil to keep warm and set aside.
2. In same skillet add onion and garlic and sauté until translucent, about 3-4 minutes, being careful not to burn the garlic; remove pan from heat and add wine, scraping up any browned bits. Add coffee, 1 tablespoon Spice Rub, chili powder, tomato sauce and PB Crave Chocó Chocó Peanut Butter. Whisk thoroughly to combine and simmer to heat sauce through, about 5-8 minutes. Carefully transfer mixture to a blender or food processor and blend for 2 minutes. To serve, pour sauce over chicken and garnish with fresh cilantro and lime wedges if desired.
3. Serve with Primal Roots Red or White blend wine.
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