Mexican Chicken with Almond-Chile Cream

By apanda

Ingredients
  • 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.

  • 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.

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


Nutritional Facts

Servings
4
NUTRITION PER SERVING
CALORIES 269
FAT 8.9g (sat 2.8g
mono 3.1g
poly 1.4g)
PROTEIN 41.3g
CHOLESTEROL 109mg
CALCIUM 35mg
SODIUM 387mg
FIBER 1.2g
IRON 1.4mg
CARBOHYDRATE 2.8g

chicken/poultry b vitamins iron calcium vitamin d gluten free stovetop main dish

8 replies

Lulusa
Lulusa 2011-05-04 10:42:02 -0500 Report

In stores that sell Latin ingredients, you will find Ancho chiles in bag, take one or two, toast it in the oven, in a pot, or in direct fire fom the stove, then make the mixture with the almonds, add the garlic, the toasted chiles and the garlic will enhance the flavor of the mixture, then add either oil, broth, or sour cream, mae the mixture into a cream that you can puto on your breast chicen or even on a whole chicken, follow the usual instructions to bake it. Your family will not want to eat any other way chiken.

sandysjp
sandysjp 2010-10-13 09:23:39 -0500 Report

you dont put the carbs or any numbers no caliories no sugar grams i need to know that before i eat something

Mexia
Mexia 2010-10-13 08:09:02 -0500 Report

This looks like an excellent recipe! I love Mexican food (actually I love Tex-Mex) and have missed my usual meals at my favorite restaurant. I'm going to try this recipe in hope it will solve the problem. Thanks.