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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Chicken Almendrado Ingredients:
1/2 cup onion, chopped, 1 medium |
2 tablespoons margarine or 2 tablespoons butter |
1 tablespoon vegetable oil |
1 cup chicken broth |
1/4 cup slivered almonds |
1 tablespoon ground red chile |
1 teaspoon vinegar |
1/2 teaspoon sugar |
1/2 teaspoon ground cinnamon |
4 boneless chicken breast halves |
slivered almonds |
Directions:
1. Chicken breasts halves should be boneless.
2. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
3. Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
4. Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
5. Spoon mixture into a blender, cover and blend on low speed until smooth, about 1 minute.
6. Return sauce to skillet.
7. Dip chicken breasts into the sauce to coat both sides.
8. Place skin sides up in a single layer in the skillet.
9. Heat to boiling; reduce heat; cover and simmer until done, about 45 minutes.
10. Serve sauce over chicken.
11. Sprinkle with the remaining slivered almonds.
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