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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Sprinkle with 1/8 tsp salt and black pepper. | 3. Heat butter and oil in a large non-stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. | 4. Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	3	tablespoons	sliced	360.67199999999997	0.0	0.0	40.8
chili pepper	2	teaspoons	ground	2.5	0.5913	0.125	0.0125
chicken breast half	4	boneless	skinless boneless	-	-	-	-
salt	1/4	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chicken broth	1	cup	fat-free low-sodium	78.12	1.89	11.1384	2.6208
creme fraiche	2	tablespoons		-	-	-	-
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.