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Mexican Chicken with Almond-Chile Cream


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 tablespoons sliced almonds
2 teaspoons ground ancho chile pepper
4 (6-ounce) skinless, boneless chicken breast
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
1 teaspoon canola oil
1 garlic clove, minced
1 cup chicken broth
2 tablespoons crema Mexicana
Fresh cilantro sprigs (optional)


Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.


Heat butter and oil in a large nonstick skillet over medium heat.


Add chicken; cook 6 minutes on each side or until done.


Remove chicken from pan; keep warm.


Add garlic to pan; cook 1 minute, stirring constantly.


Add almond mixture, 1/8 teaspoon salt, and broth; 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.


Pairs Well With


Notes

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