Recipes from Mexico :: Mexican Main Dishes Poultry
1/2 c. blanched almonds
3 whole chicken breasts, split, boned, and skinned
2 to 3 Tbsp. canola (or other vegetable) oil
1 Tbsp. butter or butter-replacement
1/4 c. finely chopped white onion
1 fresh Anaheim or poblano chile, roasted, peeled,
seeded, de-veined, finely chopped
1 small tomato, seeded and minced
1 clove garlic, minced
1/2 c. chicken stock or broth
1/4 tsp. salt
1/2 c. whipping cream
Tomato wedge
Fresh cilantro sprig
Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Dip chicken in almonds on small plate to coat all sides; reserve remaining almonds.
Heat 1 Tbsp. oil and the butter in deep 10-in. skillet over med. heat until foam subsides. Add as many breasts as will fit in single layer without crowding. Cook until chicken is light brown on both sides, about 3 mins. per side, reducing heat if almonds get too dark; remove to plate. Repeat with remaining chicken, adding 1 Tbsp. oil, if needed.
Add remaining 1 Tbsp. oil and the onion to skillet; sauté over med. heat until soft, about 3 mins. Add chile, chopped tomato and garlic; sauté 1 minute. Add stock, salt and reserved almonds; heat over high heat to boiling. Add chicken to skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, 15 to 20 mins. Remove chicken to serving dish; keep warm, covered.
Add cream to cooking liquid; heat over med.-high heat to boiling. Cook and stir until sauce is slightly thickened, 3 to 5 mins.; pour over chicken. Garnish with tomato wedge and cilantro.
