Huitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my friends, so you may want to try some before you decide whether or not to include it in this recipe.
- 1 stick butter or margarine
- 2 Tbsp. oil (approx.)
- 4 whole chicken breasts, pounded thin (1/8″ thick)
- 1 small bunch of squash blossoms, washed, stems removed (found in hispanic markets)
- 8 mushrooms, sliced
- 4 Tbsp. ground huitlacoche (found canned in hispanic markets, may be omitted)
- 1 poblano pepper
- 1 Tbsp. butter or margarine
- 2 Tbsp. finely chopped onion
- 2 cloves garlic, finely chopped
- 1 1/2 Tbsp. flour
- 1 1/2 C. white wine
- 1 1/2 C. sour cream
- 1 Tbsp. chicken consomé powder
- salt and pepper to taste
Garnish Pomegranate seeds or chopped red bell pepper. Preparation:
Wash and dry the chicken breasts, season with salt and pepper. Place one squash blossom, 2 mushrooms, and 1 Tbsp. ground huitlacoche on one half of each breast. Fold other half over top and secure with a toothpick. Heat 1 Tbsp. of butter with 1 Tbsp. oil in a skillet and cook the chicken breasts until done. Set aside.
Roast the poblano pepper over an open flame or under the broiler until black on all sides, allow to cool. Peel under running water, remove core and seeds and chop coarsely. Gind with a bit of milk until a smooth paste forms (1 – 2 Tbsp. of milk should be enough).
Heat 1 Tbsp. butter in a saucepan over low flame, add the onion and garlic and sauté until translucent. Add flour and stir constantly to prevent sticking until it becomes golden.
Add the white wine, stir to combine and simmer for 3 minutes. Add the consomé and the poblano chile pasteand simmer 2 minutes more. Add the sour cream, stir to combine well and remove from heat. Adjust seasonings as needed.
Place one chicken breast on each serving plate, add sauce and garnish with the pomegranate or bell pepper.