Chicken Almendrado

• 12 cup onion, chopped, 1 medium
• 2 tablespoons margarine or 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 14 cup slivered almonds
• 1 tablespoon ground red chile
• 1 teaspoon vinegar
• 12 teaspoon sugar
• 12 teaspoon ground cinnamon
• 4 boneless chicken breast halves
• slivered almonds

1. Chicken breasts halves should be boneless.
2. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
3. Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
4. Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
5. Spoon mixture into a blender, cover and blend on low speed until smooth, about 1 minute.
6. Return sauce to skillet.
7. Dip chicken breasts into the sauce to coat both sides.
8. Place skin sides up in a single layer in the skillet.
9. Heat to boiling; reduce heat; cover and simmer until done, about 45 minutes.
10. Serve sauce over chicken.
11. Sprinkle with the remaining slivered almonds.

onion, margarine, vegetable oil, chicken broth, almonds, ground red chile, vinegar, sugar, ground cinnamon, chicken breast halves, almonds

Taken from www.food.com/recipe/chicken-almendrado-286025 (may not work)