Chicken in a Chocolate Sauce

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup flour
• 2  tablespoons olive oil
• 1 (16 ounce) can chicken broth
• 1⁄2 ounce  bitter chocolate (half cube)
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup  blanched almonds, chopped or 1⁄2 cup  sliced almonds, crushed
• 1⁄2 cup onion, finely chopped
• 1  cup carrot, grated
• 1⁄2 cup raisins
• 12  prunes, pitted
•  whole almond, and
•  chopped parsley (to garnish)

Directions

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.