CHICKEN ALMENDRADO
Steps:
- 1. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
- 2. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
- 3. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
- 4. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
- 5. Return sauce to skillet.
- 6. Dip chicken breasts into the sauce to coat both sides.
- 7. Place skin sides up in a single layer in the skillet.
- 8. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
- 9. Serve sauce over chicken and sprinkle with the remaining slivered almonds.
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