Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.

    Advertisement
  • 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.

Nutrition Facts

269 calories; calories from fat 30%; fat 8.9g; saturated fat 2.8g; mono fat 3.1g; poly fat 1.4g; protein 41.3g; carbohydrates 2.8g; fiber 1.2g; cholesterol 109mg; iron 1.4mg; sodium 387mg; calcium 35mg.
Advertisement
Advertisement