CHICKEN MOLE

We tried this recipe the other night, and it was wonderful.  If you have more chicken,

just increase the amount of onions, peppers, and garlic. 

It is "saucy", but we had lots for our rice.

1  pound chicken tenders

1/2   medium onion, julienne sliced

1/2   red Bell Pepper, julienne sliced

1   small clove garlic, minced

Olive oil

1  8 ounce bottle Chocolate Raspberry Chipolte Pepper Sauce

10 ounce can Tomato Soup

Flour for dredging

Sea Salt and Pepper to taste

Chocolate shavings and raspberries (garnish) if desired.

Salt and pepper chicken.  Dredge in flour, shaking off excess.

Heat oil (2 Tbs to start) in saute pan. In batches, Saute chicken tenders until

cooked through and tender.

Remove from pan to plate, and cover with foil.

Saute onion, pepper, and garlic in oil left in the saute pan until soft.

(you can add more olive oil if necessary)

Add cooked chicken.

Add Chocolate Raspberry Chipolte Pepper Sauce (if you want the seedless version,

strain through a medium sieve).

Add Tomato Soup.

Cook until everything is hot and bubbly.

Taste for seasoning.  Add additional sea salt and pepper as you desire.

Serve with buttered noodles or buttered rice.
Garnish with chocolate shavings and raspberries, if desired