Mexican Chicken With Almond Chile Cream Recipe

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Ingredients:

Serving

3 tbsp sliced almonds
2 tsp ground ancho chili peppers
4 (6 oz) boneless skinless chicken breast halves
1/4 tsp salt, divided
1/4 tsp fresh ground black pepper
2 tsp butter
1 tsp canola oil
1 garlic clove, minced
1 cup fat-free low-sodium chicken broth
2 tbsp mexican crema or 2 tbsp creme fraiche
fresh cilantro (optional)

Directions:

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. Sprinkle with 1/8 tsp salt and black pepper.
Heat butter and oil in a large non-stick 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 tsp salt, and borth; 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.47 Kcal (509 kJ)
Calories from fat	75.95 Kcal
		% Daily Value*
Total Fat	8.44g	13%
Cholesterol	24.85mg	8%
Sodium	328.19mg	14%
Potassium	141.47mg	3%
Total Carbs	4.77g	2%
Sugars	1.68g	7%
Dietary Fiber	0.92g	4%
Protein	7.97g	16%
Vitamin C	0.5mg	1%
Iron	0.2mg	1%
Calcium	35.4mg	4%

Amount Per 100 g
Calories	112.77 Kcal (472 kJ)
Calories from fat	70.51 Kcal
		% Daily Value*
Total Fat	7.83g	13%
Cholesterol	23.07mg	8%
Sodium	304.69mg	14%
Potassium	131.34mg	3%
Total Carbs	4.43g	2%
Sugars	1.56g	7%
Dietary Fiber	0.86g	4%
Protein	7.4g	16%
Vitamin C	0.5mg	1%
Iron	0.2mg	1%
Calcium	32.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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