MEXICAN CHICKEN WITH ALMOND CHILE CREAM

MEXICAN CHICKEN WITH ALMOND CHILE CREAM image

Yield 4

Number Of Ingredients 11

Ingredients

3 T chopped almonds
2 tsp geound ancho chili pepper
4 6-oz skinless boneless chicken breast halves
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
2 tsp butter
1 tsp Caonla oil
1 minced garlic clove
1 cup fat free chicken broth
2 T crema mexicana
Cilantro sprigs

Steps:

1. Combine almonds adn chili pepper in food processor, blend into a coarse meal. 2. Pound chicken breast flat in wax paper. Sprinkle with 1/8 tsp S&P 3. hea butter in skillet. Add chicken and cook 6 min per side. Remove and keep warm. 4. Add minced garlic, cook one minute. Add almond mixture, remaining salt, broth and bring to boil. Cook until broth is reduced to 1/2 cup ( about 3 minutes). Remove fro mheat. Stir in crema Mexicana. Serve over chicken, garnish with cilantro.

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