Mexican Chicken with Almond-Chile Cream
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.