Mexican Chicken Mole - cooking recipe

Ingredients

4 boneless, skinned chicken breast halves (1 lb.)
2 tsp. olive oil
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 medium-size onion, slivered
1 Tbsp. chili powder
1 (8 oz.) can tomato sauce
1/2 c. low-salt chicken broth
2 tsp. breakfast cocoa mix
1/4 tsp. sugar
1/4 tsp. cinnamon
pinch of pepper
1 Tbsp. chopped almonds

Preparation

Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat.
Remove.
Add remaining oil, carrot, celery and onion to skillet; saute until tender.
Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon.
Bring to boiling.
Add chicken.
Lower heat and simmer, covered, 12 minutes or until tender.
Sprinkle with almonds.
Makes 4 servings.