Ingredients

4 to 6 boneless chicken breasts
1 drop of oil
1/2 cup of flour
2 cups of Chicken Broth (or 2 cups water with 2 Chicken Bouillon cubes)
2 cups water
2 heaping Tbsp. Dona Maria Mole (use more for authentic “spicier” taste)
1/4 tsp. Salt

Directions

1. With a paper towel, spread about 1 drop of oil to evenly coat the cooking surface of a medium frying pan (or skillet). Under medium-high heat, brown flour until light golden brown. Use a whisk to stir the flour while the flour browns. This should take about 3 to 4 minutes. Pour browned flour into bowl and allow it to cool for about 10 minutes.
2. Remove fat and undesirable portions of Chicken breast and cut into two-inch strips. Place into 1-quart saucepan with 2 cups of chicken broth over medium-high heat. Boil the Chicken for about 15 minutes until cooked.
3. In the pot where you prepared the chicken, pour the Dona Maria Mole, salt and water. Using a whisk, slowly pour in “cooled” brown flour mixture a little at a time. Heat under medium heat until sauce begins to bubble. Lower heat and simmer for 15 minutes. If sauce becomes too thick, add enough water to produce a thin gravy consistency.