Nun's Sauce

[Thipu1]

Years ago, a local Mexican restaurant featured a scrumptious dish of chicken cooked in a mild but very flavorful brown sauce.  It may have contained some chocolate but it was not a mole.

Once, and only once, I found a jar of something called 'Nun's Sauce' that came close. 

I have seen recipes labeled 'Nun's Sauce'.  These are interesting but they are of British origin and are relish-like concoctions more suitable to roasts than to chicken cutlets. 

Any ideas, anyone?

[Msunderstatement]

Maybe you had mole (pronounced "mo-lay"). If it was, don't settle for the jarred ones.

[Thipu1]

Thank you, Msunderstatement. 

The pronunciation of the sauce IS mo-lay but the sauce I'm talking about isn't that at all.  We know mole and don't particularly care for it.  It can be heavy.

[Moray]

Hmm,

The only other thing I can find is this recipe for Sauce a la Nonette (see pages 40-41).

It doesn't sound exactly like what you had, just a simple brown sauce with a veal/ham and mushroom base, but I hope it's closer

[Msunderstatement]

There's a story that mole was invented by a nun, as well.
Have you seen this recipe?

http://www.cookipedia.co.uk/wiki/index.php/Category:Dips_and_sauces

It sound delicious.

[Thipu1]

Thank you both.

  The recipes you suggested don't sound quite right for what I remembered but they're certainly worth trying.  Mr. Thipu may be getting some interesting food in February.   

[Hmmmmm]

It could have been a different style of mole since I believe there are 8 or 9 distinct ones.  I am not a real fan of Mole Poblano which is the most common, I do like Mole Negro from the Oxaca region.  But from what I remember, Mole Negro requires a special plant that I would think could be hard to get in other areas.