Mexican Chicken with Almond-Chile Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T sliced almonds
2 tsp ground ancho chile 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 canola oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
2 T crema Mexicana (substitute creme fraiche)
Fresh cilantro sprigs (optional)
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Directions: |
Directions:Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat ballet or rolling pin. Sprinkle with 1/8 tsp. salt and black 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/ tsp. 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 desire. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Delicious recipe from Cookling Light. Worth the trip to the store for fresh cilantro and crema Mexicana/creme fraiche.
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