Recipe

Chicken With Almond Chili Cream Recipe

	Pleclare / All my dishes 8 months, 3 weeks ago Flavorful mexican style chicken. Got the recipe from my time-share magazine. Only 269 cal. per serving and 9 grams of fat. Prep:20m Cook:20m Servings:4	Pleclare
	almondschili powderchboneless chicken breastsaltbutteroilgarlicchicken brothyogurtcilantro

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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

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.

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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