Mexican Chicken With Almond-Chile Cream Recipe

Name: Mexican Chicken With Almond-Chile Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sliced almonds; 2 teaspoons ground ancho chile pepper; 4 (6-ounce) skinless, boneless chicken breast halves; 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 fat-free, less-sodium chicken broth; 2 tablespoons crema Mexicana; Fresh cilantro sprigs (optional)

Servings: persons

3 tablespoons sliced almonds
2 teaspoons ground ancho chile pepper
4 (6-ounce) skinless, boneless chicken breast halves
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 fat-free, less-sodium 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. 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 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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons sliced almonds, 2 teaspoons ground ancho chile pepper, 4 (6-ounce) skinless, boneless chicken breast halves, 1/4 teaspoon salt, divided, and more.

Yes, Mexican Chicken With Almond-Chile Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken With Almond-Chile Cream

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