Sauteed Chicken Breasts with Oaxacan-Style Sauce With Cloves and Cinnamon

Name: Sauteed Chicken Breasts with Oaxacan-Style Sauce With Cloves and Cinnamon
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 1 , small onion minced, about 1/2 cup; 2 - 3 , jalapeño chiles (2 large or 3 small), seeded and minced; 2 cloves, garlic, minced (about 1 tablespoon); 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground cloves (scant); 1/2 cup, chicken stock or low salt canned broth; 1 tablespoon, cider vinegar; 1/2 cup, crushed pineapple (unsweetened), not drained; 1/3 cup, pimento stuffed green olives, sliced thin; 1/4 cup, currants or chopped raisins; 1/4 cup, crushed tomatoes; 1 1/2 tablespoons, minced fresh cilantro leaves; 3 tablespoons, pine nuts, toasted (optional)

Main Courses
Chicken
Weeknight
Thanksgiving

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 1 hour

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