With no ancho chile powder on hand, I used a mix of chipotle chile and a medium-hot chili powder (both from Penzey's). And I used a mix of reduced-fat sour cream + FF half-and-half instead of the crema, because I wanted to use up things in my refrigerator. The recipe was robust enough to stand up to all the changes and OH MY is that sauce delicious. I cooked brown rice in chicken broth and saffron as a side dish.
Mexican Chicken with Almond-Chile Cream
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.
More From Cooking Light
- Calories: 269
- Calories from fat: 30%
- Fat: 8.9g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.4g
- Protein: 41.3g
- Carbohydrate: 2.8g
- Fiber: 1.2g
- Cholesterol: 109mg
- Iron: 1.4mg
- Sodium: 387mg
- Calcium: 35mg
- 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)
- 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 mallet or rolling pin. Sprinkle with 1/8 teaspoon 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, 1/8 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.
Only you will be able to view, print, and edit this note.Add Note