More Great Recipes: Dairy | Dinner | Main Dish | Mexican

Mexican Chicken with Almond-Chile Cream


User Avatar
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

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7669 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze