Favorite quick chicken

One of my favorite chicken meals (and it's quick)--which I had last night--is a sauteed chicken breast with mole sauce.

I always have a jar of mole base in my refrigerator. In a spoon or two of base, I stir in some chicken broth (and last night, a splash of tequila) and heat until it thickens. After the chicken is plated, I pour the mole across the breast and garnish with toasted pepitas. It's quite attractive and would make a good company dish.

Accompanying the chicken was some squash and purple potatoes that I grew.

Yum.

I love chicken mole but usually only have it when dining out. I did not know there was a mole base but that would be nice. What's the brand? Where did you find it?

I love chicken mole but usually only have it when dining out. I did not know there was a mole base but that would be nice. What's the brand? Where did you find it?

Dave, if you have a decent Mexican grocery in town, you can usually find jars of canned mole paste. I greatly prefer making my own, though, which is a bit time consuming but rewards you with rich, aromatic flavors. It can be frozen for months/years, too. Side note: there are of course many different moles: although mole Poblano is far and away the most famous, Oaxaca is actually mole central and they come in many different colors (yellow, green, red, brown) there.

Mark Lipton

Note the keyword "quick" in my title.

I used Rogelio Bueno brand of mole base, but there are a number of brands out there. Here in Albuquerque, you can find it in regular supermarkets or Hispanic markets. It tastes fine, but you want to play with a couple of dozen ingredients all day making mole, go for it.

Note the keyword "quick" in my title.

I used Rogelio Bueno brand of mole base, but there are a number of brands out there. Here in Albuquerque, you can find it in regular supermarkets or Hispanic markets. It tastes fine, but you want to play with a couple of dozen ingredients all day making mole, go for it.

I agree, Larry. Making mole paste is a major investment of time. That's why I make mine in large quantity and freeze.

Makr Lipton

I love chicken mole but usually only have it when dining out. I did not know there was a mole base but that would be nice. What's the brand? Where did you find it?

Interesting. It's the one thing I *never* order out. I even discouraged a fella with whom I was dining at The Mansion on Turtle Creek from ordering it. He did. It was raw in the middle.

Interesting. It's the one thing I *never* order out. I even discouraged a fella with whom I was dining at The Mansion on Turtle Creek from ordering it. He did. It was raw in the middle.

Me too, except for Wings. Actually, I only seem to cook chicken 3 ways at home. Roast a whole chicken, Chicken Scallopine, which uses boneless, skinless breasts or I put leg quarters or thighs on the grill after marinating in Chiavetta's, all of which are quiite simple.

Emphasis on quick here.... my kids like things simple

asst. chicken pieces into a gallon Ziploc bag, pour in a bottle of Italian dressing, close & leave to marinate in the fridge all day while at work.

Come home, heat up the coal & cook -- becareful you don't burn them with the oil drippings -- always comes out tender

Favorite quick chix: pound chix breasts. Place in container with fresh lemon juice,extra virgin olive oil
garlic, rosemary, salt and pepper...Let sit in fridge. Remove from marinade and grill.

Favorite quick chix: pound chix breasts. Place in container with fresh lemon juice,extra virgin olive oil
garlic, rosemary, salt and pepper...Let sit in fridge. Remove from marinade and grill.

Hey Barb, you are right on with this quick dish. How can one go wrong with these ingredients!

Favorite quick chix: pound chix breasts. Place in container with fresh lemon juice,extra virgin olive oil
garlic, rosemary, salt and pepper...Let sit in fridge. Remove from marinade and grill.

Hey Barb, you are right on with this quick dish. How can one go wrong with these ingredients!

That is my favorite marinade for pork tenderloin, also. Haven't made it in awhile though because I can't find any tenderloins that have not already been "brined" or marinated. So frustrating.