Dip a tortilla in the warm mole sauce until is nicely coated on both sides. Place the tortilla on a plate and add some ...

Stir over a medium–low heat for 3 minutes. Stir the stock into the mixture in the pan, then return the chicken to the pan flesh-side down. Gently simmer on a low heat with the lid on but ...

Blend with the stock and set aside. Brush the chicken with oil and place in a hot griddle pan. Cook for 2 minutes each side and transfer to a 180°c oven for about 15 minutes. Rest for 5 minutes ...

In a saucepan, whisk the mole paste with the stock ... Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned ...