Mexican Chicken with Almond-Chile Cream

Name: Mexican Chicken with Almond-Chile Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps sliced almonds; 0 teaspoons freshly ground black pepper; 2 teaspoons butter; 1 teaspoon canola oil; 2 Tbsps crema Mexicana; 237 milliliters fat-free, less-sodium chicken broth; 1 garlic clove, minced; 2 teaspoons ground ancho chile pepper; 0 teaspoons salt, divided; 680 grams skinless, boneless chicken breast halves

Mexican Chicken with Almond-Chile Cream is a gluten free main course. One portion of this dish contains around 38g of protein, 13g of fat, and a total of 284 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up crema mexicana, less-sodium chicken broth, pepper, and a few other things to make it today. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Mexican Chicken Soup With Cilantro-Chile Cream, Chicken Breasts with Green Chile-Almond Cream Sauce, and Cream of Chile-Chicken Soup.

Instructions

Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.

Ingredients you will need

Chili Pepper

Almonds

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Sprinkle with 1/8 teaspoon salt and black pepper.

Ingredients you will need

Salt And Pepper

Heat butter and oil in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 6 minutes on each side or until done.

Ingredients you will need

Whole Chicken

Remove chicken from pan; keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add garlic to pan; cook 1 minute, stirring constantly.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

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).

Ingredients you will need

Almonds

Broth

Salt

Equipment you will use

Frying Pan

Remove from heat. Stir in crema Mexicana.

Ingredients you will need

Mexican Crema

Serve sauce over chicken.

Ingredients you will need

Whole Chicken

Sauce

Garnish with cilantro, if desired.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

3Tbsps

sliced almonds 0teaspoons

freshly ground black pepper 2teaspoons

butter 1teaspoon

canola oil 2Tbsps

crema Mexicana 237milliliters

fat-free, less-sodium chicken broth 1

garlic clove, minced 2teaspoons

ground ancho chile pepper 0teaspoons

salt, divided 680grams

skinless, boneless chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.