Mexican Chicken with Almond-Chile Cream

Ingredients

• 3 tablespoons almonds sliced
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 1 teaspoon canola oil 
• 2 tablespoons crema mexicana 
• 1 cup fat-free less-sodium chicken broth fat-free
• 1  garlic clove minced
• 2 teaspoons ancho chile pepper 
• 0.3 teaspoon salt divided
• 24 ounce skinless boneless chicken breast halves boneless skinless

Equipment

• food processor
• frying pan
• blender
• plastic wrap
• rolling pin
• meat tenderizer

Directions

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.
3. Sprinkle with 1/8 teaspoon salt and black pepper.
4. Heat butter and oil in a large nonstick skillet over medium heat.
5. Add chicken; cook 6 minutes on each side or until done.
6. Remove chicken from pan; keep warm.
7. Add garlic to pan; cook 1 minute, stirring constantly.
8. 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).
9. Remove from heat. Stir in crema Mexicana.
10. Serve sauce over chicken.
11. Garnish with cilantro, if desired.