Mexican Chicken With Almond Chile Cream

“From Cooking Light, Jan/Feb 2005. You can substitute 1 1/2 t. regular chili powder plus 1/2 t. ground chipotle chile pepper for the 2 t. ground ancho chile pepper. You can also substitute creme fraiche for the crema Mexicana.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle with 1/8 tsp salt and black pepper.
  3. Heat butter and oil in a large non-stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro if desired.

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