Guatemalan Chicken and Mushrooms in Tomatillo Sauce

INGREDIENTS

Vegetable Sauce
Vegetable oil as needed
1 1/2 pounds onions; coarsely chopped
3 cups green onions; thinly sliced
1 1/2 pounds sweet red peppers; cut in 1-inch squares
1 1/3 cups jalapeno peppers; finely chopped
4 pounds tomatillos; quartered
3 tablespoons ground cumin
3 cups french bread; diced
3 quarts chicken stock

Vegetable oil as needed
10 1/2 pounds (24) chicken breast halves; boned, skinned, and lightly pounded
4 1/2 pounds, medium fresh white or crimini mushrooms; halved
3/4 cup fresh lime juice
6 corn tortillas; cut in 1-inch squares
6 cups fresh cilantro; chopped

Lime slices; for garnish, as needed
Cilantro sprigs; for garnish, as needed

DIRECTIONS

• Heat oil in large heavy pan. Sauté onions and peppers about 3 minutes.
• Push vegetables to side; add tomatillos; sauté lightly for about 3 minutes.
• Stir in cumin, bread and stock; heat to boiling.
• Remove from heat; reserve.

Per Order:

• Heat oil in small fry pan. Sauté 1 chicken breast half over medium heat, turning once, until chicken is done and juices run clear, about 8 minutes. Remove to plate.

• Add more oil to pan, if needed, and sauté 3 ounces mushrooms until browned but crisp.

• Add 1 cup sauce to pan and reheat. Stir in 1/2 tablespoon lime juice, a few tortilla squares and 1/4 cup cilantro. Spoon over chicken.

• Garnish with lime slices and sprigs of cilantro.

Yield: (24 servings)