Mexican Chicken With Almond Chile Cream

• 3 tablespoons sliced almonds
• 2 teaspoons ground ancho chili peppers
• 4 (6 ounce) boneless skinless chicken breast halves
• 14 teaspoon salt, divided
• 14 teaspoon fresh ground black pepper
• 2 teaspoons butter
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 cup fat-free low-sodium chicken broth
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• fresh cilantro (optional)

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.
3. Sprinkle with 1/8 tsp salt and black pepper.
4. Heat butter and oil in a large non-stick skillet over medium heat.
5. Add chicken; cook 6 minutes on each side or until done.
6. Remove chicken from pan; keep warm.
7. Add garlic to pan; cook 1 minute, stirring constantly.
8. Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits.
9. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
10. Remove from heat.
11. Stir in crema Mexicana.
12. Serve sauce over chicken.
13. Garnish with cilantro if desired.

almonds, ground ancho chili peppers, chicken breast halves, salt, ground black pepper, butter, canola oil, garlic, chicken broth, creme fraiche, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-with-almond-chile-cream-362179 (may not work)