Mexican Chicken with Almond-Chile Cream

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)

Preparation

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.