Mexican Chicken with Almond-Chile Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
2. 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.
3. 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.
4. 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.
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