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| 2 | Chicken breast fillets |
| 1 Esslöffel | margarine |
| 1/2 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 3 | peppercorns |
| 2 | cloves whole |
| 1/2 Tasse | tomato sauce |
| 1 Tasse | chicken broth |
| 1/2 Scheibe | Bread |
| 1/8 Teelöffel | Anise seeds |
| 1 Teelöffel | sugar |
| 2 Esslöffel | Ground chile |
| 1 | Serano chili; (optional) |
| 1 Esslöffel | sesame seeds |
| 1/4 Tasse | pine nuts |
| 3 | Wedges mexican chocolate; (Ibarra's) |
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Place chicken breast in a pot and cover with water till just immersed. Boil chicken for 1/2 hour. Remove chicken. Strain broth and reserve.
Heat margarine and cook onion and garlic till soft. Add the rest of the ingredients and simmer for 1/2 hour.
With a food processor, puree ingredients, adding more broth or water if necessary.
Return ingredients back to pot and add chocolate to melt. Add boiled chicken pieces and simmer sauce on medium-low for an hour. Add more broth or water as necessary to keep the sauce from getting too thick or burning.
chocolate cool and store in the refrigerator. When ready to use, add boiled chicken pieces and cook as directed above.
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