Mexican Chicken With Almond-Chile Cream

• 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)

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.

almonds, ground ancho chile pepper, skinless, salt, freshly ground black pepper, butter, canola oil, garlic, chicken broth, crema mexicana, cilantro

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