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 chili peppers; 4 (6 ounce) boneless skinless chicken breast halves; ¼ teaspoon salt, divided; ¼ teaspoon fresh ground black pepper; 2 teaspoons butter; 1 teaspoon canola oil; 1 garlic clove, minced; 1 cup fat-free low-sodium chicken broth; 2 tablespoons Mexican crema or 2 tablespoons creme fraiche; fresh cilantro (optional)

Servings: persons

3 tablespoons sliced almonds
2 teaspoons ground ancho chili peppers
4 (6 ounce) boneless skinless chicken breast halves
¼ teaspoon salt, divided
¼ teaspoon fresh ground black pepper
2 teaspoons butter
1 teaspoon canola oil
1 garlic clove, minced
1 cup fat-free low-sodium chicken broth
2 tablespoons Mexican crema or 2 tablespoons creme fraiche
fresh cilantro (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.
3
Sprinkle with 1/8 tsp salt and black pepper.
4
Heat butter and oil in a large non-stick skillet over medium heat.
5
Add chicken; cook 6 minutes on each side or until done.
6
Remove chicken from pan; keep warm.
7
Add garlic to pan; cook 1 minute, stirring constantly.
8
Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits.
9
Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
10
Remove from heat.
11
Stir in crema Mexicana.
12
Serve sauce over chicken.
13
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 chili peppers, 4 (6 ounce) boneless skinless chicken breast halves, ¼ 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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