Chicken a la Diabla

Ingredients

• 3 tbsps butter
• 1 dash pepper
• 1 dash salt
• 3 tbsps olive oil
• 18 oz chicken breast
• 1/2 oz chicken consomme
• 1 tbsp worcestershire sauce
• 5 cloves garlic
• 1/2 medium onion
• 3 medium whole tomatoes
• 1 anaheim chili
• 2 serrano peppers
• 2 ancho chilies
• 2 fl oz white wine
• 6 medium shrimp

Directions

1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and one whole garlic clove. Strain and set aside.
2. In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
3. Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
4. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
5. Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.