Mexican Chicken With Almond Chile Cream |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light, Jan/Feb 2005. You can substitute 1 1/2 t. regular chili powder plus 1/2 t. ground chipotle chile pepper for the 2 t. ground ancho chile pepper. You can also substitute creme fraiche for the crema Mexicana. Ingredients:
3 tablespoons sliced almonds |
2 teaspoons ground ancho chili peppers |
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper |
2 teaspoons butter |
1 teaspoon canola oil |
1 garlic clove, minced |
1 cup fat-free low-sodium chicken broth |
2 tablespoons mexican crema or 2 tablespoons creme fraiche |
fresh cilantro (optional) |
Directions:
1. Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle with 1/8 tsp salt and black pepper.
3. Heat butter and oil in a large non-stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 tsp salt, and borth; 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 desired.
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