Recipe - Panfried Chicken With Ancho Chiles And Mushrooms

8 tablespoon Unsalted butter
1 md Onion,; cut or sliced up
Salt and freshly ground
black pepper
4 Garlic cloves,; cut or sliced up
One half pound Oyster mushrooms,; cleaned
and cut or sliced up
One half pound White mushrooms,; cleaned
and cut or sliced up
1 cup Dry white wine
4 Dried Ancho chiles, wiped
clean,; stemmed and seeded
2 One half cup Chicken stock
Juice of 1 lime
One fourth cup Olive oil
3 lg Whole boneless chicken
breasts with skin,; split

Melt 4 tablespoons of the butter in a medium saucepan over moderate heat.
Saute the onions with One half 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 mediumhigh heat until the edges are brown. Then add the
cut or sliced up 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
Recipe By :TOO HOT TAMALES SHOW #TH6157

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:50 0500

From: Meg Antczak meginny@frontiernet.net