Recipe By : TOO HOT TAMALES SHOW #TH6157
Serving Size : 1 Preparation Time :0:00
Categories : MC Poultry
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons unsalted butter
1 medium onion, -- sliced
Salt and freshly ground black pepper
4 garlic cloves, -- sliced
1/2 pound Oyster mushrooms, -- cleaned and sliced
1/2 pound white mushrooms, -- cleaned and sliced
1 cup dry white wine
4 dried Ancho chiles, wiped clean, -- stemmed and seeded
2 1/2 cups chicken stock
Juice of 1 lime
1/4 cup olive oil
3 large whole boneless chicken breasts with skin, -- split
Melt 4 tablespoons of the butter in a medium saucepan over moderate heat.
Saute the onions with 1/2 teaspoon each of salt and pepper until golden
brown, 8 to 10 minutes. Add the garlic and half of each of the mushrooms.
Turn up the heat and cook the mushrooms, stirring frequently, until golden.
Pour in the wine and cook until most of the liquid has evaporated.
Meanwhile, place the Ancho chiles over a burner and toast all over just
until soft and the skin is slightly bubbly. Roughly chop half the chiles and
add to the pot, reserving the rest.
Add the chicken stock to the pot and boil about 12 minutes. Transfer to a
blender or food processor and puree until smooth. (For a smoother sauce,
pass through a sieve.) Return the sauce to the stove and bring to a boil.
Stir in the remaining butter, 1 tablespoon at a time, and remove from heat.
(For a thinner, more rustic sauce you can eliminate this butter.) Stir in
the lime juice, season with salt and pepper and reserve.
Preheat the oven to 350 degrees.
Season the chicken breasts well with salt and pepper. Heat a large dry
skillet over moderate heat for 5 minutes. Pour in the olive oil and place
the chicken in the pan, skin side down. Fry until the skin starts to brown
and crisp, 5 to 10 minutes, and then turn and briefly sear the other side.
Transfer to a baking dish (set the pan aside) and bake until cooked through,
about 10 minutes.
Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho
peppers. Reheat the pan used to brown the chicken and saute the remaining
mushrooms over medium-high heat until the edges are brown. Then add the
sliced Anchos. Stir and toss 1 to 2 minutes longer. Stir into the reserved
sauce.
Coat the serving plates with the sauce. Top each with a browned chicken
breast and serve.
Yield: 6 serving
