Creamy Almond-Coated Chicken

Creamy Almond-Coated Chicken

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
1/4 teaspoon salt
1/2 cup whipping cream
Tomato wedge for garnish
Cilantro sprig for garnish
Steamed sliced summer squash with chopped fresh cilantro


  1. 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.
  2. Coat chicken with almonds; reserve remaining almonds.
  3. 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.
  4. 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.
  5. 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.
  6. 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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