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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light JANUARY 2005

  • Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

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

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.

Nutritional Information

Amount per serving
  • 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
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