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Mexican Chicken with Almond-Chile Cream

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Look for ground ancho chile pepper in the spice section. If you can't find it, substitute 1 1/2 teaspoons regular chili powder and 1/2 teaspoon ground chipotle chile pepper. Crema Mexicana is similar to crème fraîche but has a thinner consistency and sweeter flavor. Slice chicken and serve with flour tortillas and a tossed salad.

Ingredients

  • 3 tablespoons sliced almonds
  • 2 teaspoons ground ancho chile pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons butter
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons crema Mexicana
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 269
  • caloriesfromfat 30 %
  • fat 8.9 g
  • satfat 2.8 g
  • monofat 3.1 g
  • polyfat 1.4 g
  • protein 41.3 g
  • carbohydrate 2.8 g
  • fiber 1.2 g
  • cholesterol 109 mg
  • iron 1.4 mg
  • sodium 387 mg
  • calcium 35 mg

How to Make It

  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 or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.

  3. 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.

  4. Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 teaspoon 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 desired.