Recipes from Mexico :: Mexican Main Dishes Poultry
Yield: 4 servings
1/2 c. chopped onion (1 med.)
2 Tbsp. butter or butter-replacement
1 Tbsp. canola (or other vegetable) oil
1 c. chicken broth
1/4 c. slivered almonds
1 Tbsp. ground red chiles
1 tsp. vinegar
1/2 tsp. sugar
1/2 tsp. ground cinnamon
4 boneless chicken breast halves
Slivered almonds (garnish)
Cook and stir onion in butter and oil in a 10-in. skillet until tender. Stir in broth, the 1/4 c. almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered or without a lid, for 10 mins.
Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 mins.
Serve sauce over chicken and sprinkle and distribute with the remaining slivered almonds.
