Creamy Chicken with White Mole Sauce

Ingredients

In this adaptation, the traditional Mexican mole sauce is transformed into a creamy white mole sauce by incorporating Nordic-inspired spices like dill, caraway seeds, and nutmeg. The dish is also served with roasted vegetables or mashed potatoes, which are commonly enjoyed in Northern European cuisine. We alse have the original recipe for Mole blanco, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 12g)
• Carbohydrates: 4g (Sugars: 2g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken breasts with salt and pepper.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium heat.
4. 4.
   Add the chicken breasts to the skillet and cook until browned on both sides, about 4 minutes per side.
5. 5.
   Remove the chicken from the skillet and set aside.
6. 6.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
7. 7.
   Add the dill seeds, caraway seeds, and nutmeg to the skillet. Cook for an additional minute to release the flavors.
8. 8.
   Pour in the chicken broth and bring to a simmer.
9. 9.
   Return the chicken breasts to the skillet and transfer the skillet to the preheated oven.
10. 10.
    Bake for 20-25 minutes, or until the chicken is cooked through.
11. 11.
    Remove the skillet from the oven and transfer the chicken to a plate.
12. 12.
    Place the skillet back on the stovetop over medium heat.
13. 13.
    Stir in the heavy cream and simmer for 5 minutes, or until the sauce thickens.
14. 14.
    Season with salt and pepper to taste.
15. 15.
    Serve the creamy chicken with the white mole sauce poured over the top.

Treat your ingredients with care...

• Dill seeds — Toast the dill seeds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor.
• Caraway seeds — Crush the caraway seeds slightly using a mortar and pestle to release their aroma.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds warmth and depth to the sauce.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet before pouring in the chicken broth.
• Serve the dish with a sprinkle of fresh dill on top for an extra burst of flavor.
• Feel free to adjust the spices according to your taste preferences. Add more dill, caraway seeds, or nutmeg for a stronger Nordic flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Chicken with White Mole Sauce on a bed of mashed potatoes or alongside roasted vegetables. Garnish with fresh dill for an elegant touch.

Presentation advice

Arrange the chicken breasts on a platter and pour the white mole sauce over them. Sprinkle some freshly chopped dill on top for a pop of color. Serve with a side of roasted vegetables or mashed potatoes.