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)
  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 or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.
  3. Heat butter and oil in a large nonstick skillet over medium heat.
  4. Add chicken; cook 6 minutes on each side or until done.
  5. Remove chicken from pan; keep warm.
  6. Add garlic to pan; cook 1 minute, stirring constantly.
  7. Add almond mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits.
  8. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
  9. Remove from heat.
  10. Stir in crema Mexicana.
  11. Serve sauce over chicken.
  12. Garnish with cilantro, if desired.