Chicken With Almond Chili Cream |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Flavorful mexican style chicken. Got the recipe from my time-share magazine. Only 269 cal. per serving and 9 grams of fat. Ingredients:
3tbs sliced almonds |
2tsp ground ancho chil pepper |
4 6oz. boneless,skinless chicken breast halves |
1/4tsp salt dicvided |
1/4tsp fresh ground pepper |
2tsp butter |
1tsp canola oil |
1 garlic clove ,minced |
1c fat-free,lower-sodium chicken broth |
2tbs crema,yogurt or sour cream |
fresh cilantro sprigs(optional. |
Directions:
1. Combine almonds and chili pepper in blender or food processor,process till resembles coarse meal. Place each bresat half between 2 sheets of heavy duty plastic wrap,pound to 1/2 thickness. Sprinkle with 1/8tsp salt and pepper.
2. Heat butter and oil in large skillet(non-stick) ocer med heat. Add the chicken;cook six minutes on each side or till done. Remove chicken from pan;keep warm. Add garlic to pan;cook 1 min,stirring constantly. Add almond mixture,1/8 tsp salt and broth,bring to boil,scraping pan to loosen browned bits. Cook till broth mixture is reduced to 1/2 cup(about 3 mins). Remove from heat. Stir in crema or yogurt or sour cream. Serve sauce over chicken. Garnish with cilantro.
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