Mexican Chicken With Almond Chile Cream

• 3 T chopped almonds
• 2 tsp geound ancho chili pepper
• 4 6-oz skinless boneless chicken breast halves
• 1/4 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 2 tsp butter
• 1 tsp Caonla oil
• 1 minced garlic clove
• 1 cup fat free chicken broth
• 2 T crema mexicana
• Cilantro sprigs

1. 1. Combine almonds adn chili pepper in food processor, blend into a coarse meal.
2. 2. Pound chicken breast flat in wax paper. Sprinkle with 1/8 tsp S&P
3. 3. hea butter in skillet. Add chicken and cook 6 min per side. Remove and keep warm.
4. 4. Add minced garlic, cook one minute. Add almond mixture, remaining salt, broth and bring to boil. Cook until broth is reduced to 1/2 cup ( about 3 minutes). Remove fro mheat. Stir in crema Mexicana. Serve over chicken, garnish with cilantro.

t, pepper, chicken, salt, ground black pepper, butter, caonla oil, garlic, chicken broth, t, cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-chicken-with-almond-chile-cream-52119041 (may not work)