Creamy Almond-Coated Chicken
Makes 6 servings
|1/2||cup blanched almonds|
|6||boneless skinless chicken breast halves (about 6 ounces each)|
|2||to 3 tablespoons vegetable oil, divided|
|1||tablespoon butter or margarine|
|1/4||cup finely chopped white onion|
|1||fresh Anaheim or poblano chili, roasted, peeled, seeded, deveined, finely chopped|
|1||small tomato, seeded, finely chopped|
|1||clove garlic, minced|
|1/2||cup chicken broth|
|1/2||cup whipping cream|
|Tomato wedge for garnish|
|Cilantro sprig for garnish|
|Steamed sliced summer squash with chopped fresh cilantro|
- Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Place ground almonds on shallow plate.
- Coat chicken with almonds; reserve remaining almonds.
- Heat 1 tablespoon oil and butter in deep, large skillet over medium heat until foam subsides. Place breasts in single layer in skillet without crowding. Cook 6 minutes or until chicken is light brown, turning once. Reduce heat if almonds get too dark. Remove chicken to plate. Repeat with remaining chicken, adding 1 tablespoon of oil, if necessary.
- Add remaining 1 tablespoon oil and onion to skillet. Cook and stir over medium heat 3 minutes or until onion is softened. Add chili, chopped tomato and garlic. Cook and stir 1 minute. Add broth, salt and reserved almonds. Bring to a boil over high heat.
- Return chicken to skillet. Reduce heat to low. Cover and simmer 15 to 20 minutes until chicken is tender and juices run clear. Remove chicken to serving plate; cover and keep warm.
- Add cream to broth mixture. Bring to a boil over medium-high heat. Cook and stir 3 to 5 minutes until sauce is slightly thickened. Pour over chicken. Garnish, if desired. Serve with summer squash.
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