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
More Recipes for Main Dishes