Chicken in a Chocolate Sauce

READY IN: 1hr 15mins
Recipe by Chef Tweaker

This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Gulf Coast-Style White Rice Pilaf (Arroz Blanco) with this dish.

Top Review by weekend cooker

We were hesitant about the prunes, so I made this without them, but used the rest of the ingredients. I used sliced almonds, as the almonds, and served with some fries, and mashed potatoes, this was a real nice meal. the chicken itself, was very tasty, and had a very nice distinct flavor, that was among one of the best dinners we have had in a while. Made for PRMR Tag.

Ingredients Nutrition


  1. Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
  2. Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
  3. Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
  4. Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
  5. Bake, covered, in preheated 325 F oven for 45 minutes.
  6. Garnish with chopped parsley and blanched whole almonds.

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