Breasts - Mexican Chicken w/ Almond-Chile Cream

By á-47

Ingredients

• 3 Tbsp. sliced almonds
• 2 tea. ground ancho chile pepper
• 4 (6 oz) skinless, boneless chicken breasts
• 1/4 tea. salt, divided
• 1/4 tea. black pepper
• 2 tea. butter
• 1 tea. oil
• 1 garlic clove, minced
• 1 cup chicken broth
• 2 Tbsp. Mexicana crema

Preparation

Step 1

Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.

Place each chicken breast between 2 sheets saran wrap and pound to 1/2" thickness. Sprinkle with 1/8 tea. salt and 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 tea. salt and pepper, 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 Mexicana crema. Serve sauce over chicken.