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| 8 Esslöffel | butter unsalted |
| 1 mittel | onion sliced |
| | salt |
| | black pepper freshly ground |
| 4 | garlic cloves sliced |
| 1/2 x ca. 450 g | Oyster mushrooms, ; cleaned and sliced |
| 1/2 x ca. 450 g | White mushrooms, ; cleaned and sliced |
| 1 Tasse | white wine dry |
| 4 | Dried ancho chiles, wiped clean, -- stemmed and seede |
| 2 1/2 Tasse | chicken stock |
| | Juice of 1 lime |
| 1/4 Tasse | olive oil |
| 3 gross | Boneless chicken breasts with skin, -- split |
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a medium saucepan over moderate heat. S
Meanwhile, place the Ancho chiles over a burner and toast all over just unt
Add the chicken stock to the pot and boil about 12 minutes. Transfer to a b
Preheat the oven to 350 degrees.
Season the chicken breasts well with salt and pepper. Heat a large dry skil
Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho p
Coat the serving plates with the sauce. Top each with a browned chicken bre
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