Ingredients

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

Preparation

  1. Combine almonds adn chili pepper in food processor, blend into a coarse meal.
  2. Pound chicken breast flat in wax paper. Sprinkle with 1/8 tsp S&P
  3. hea butter in skillet. Add chicken and cook 6 min per side. Remove and keep warm.
  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.