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1
Melt 4 tablespoons of the butter in a medium saucepan over moderate heat.
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2
Saute the onions with 1/2 teaspoon each of salt and pepper until golden brown, 8 to 10 minutes.
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3
Add the garlic and half of each of the mushrooms.
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4
Turn up the heat and cook the mushrooms, stirring frequently, until golden.
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5
Pour in the wine and cook until most of the liquid has evaporated.
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6
Meanwhile, place the Ancho chiles over a burner and toast all over just until soft and the skin is slightly bubbly.
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7
Roughly chop half the chiles and add to the pot, reserving the rest.
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8
Add the chicken stock to the pot and boil about 12 minutes.
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9
Transfer to a blender or food processor and puree until smooth.
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10
(For a smoother sauce, pass through a sieve.)
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11
Return the sauce to the stove and bring to a boil.
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12
Stir in the remaining butter, 1 tablespoon at a time, and remove from heat.
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13
(For a thinner, more rustic sauce you can eliminate this butter.)
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14
Stir in the lime juice, season with salt and pepper and reserve.
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15
Preheat the oven to 350 degrees.
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16
Season the chicken breasts well with salt and pepper.
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17
Heat a large dry skillet over moderate heat for 5 minutes.
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18
Pour in the olive oil and place the chicken in the pan, skin side down.
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19
Fry until the skin starts to brown and crisp, 5 to 10 minutes, and then turn and briefly sear the other side.
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20
Transfer to a baking dish (set the pan aside) and bake until cooked through, about 10 minutes.
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21
Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho peppers.
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22
Reheat the pan used to brown the chicken and saute the remaining mushrooms over medium-high heat until the edges are brown.
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23
Then add the sliced Anchos.
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24
Stir and toss 1 to 2 minutes longer.
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25
Stir into the reserved sauce.
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26
Coat the serving plates with the sauce.
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27
Top each with a browned chicken breast and serve.
