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CHICKEN ALMENDRADO

10
Category : Chicken

Yield: 4 Servings

Ingredients (Help):
1/2 c Onion; Chopped, 1 Medium
2 tb Margarine Or Butter
1 tb Vegetable Oil
1 c Chicken Broth
1/4 c Almonds; Slivered
1 tb Red Chiles; Ground
1 ts Vinegar
1/2 ts Sugar
1/2 ts Cinnamon; Ground
4 ea Chicken Breast Halves; *
1 x Almonds, Slivered

* Chicken Breasts Halves should be boneless. Cook and stir onion in
margarine and oil in a 10-inch skillet, until tender. Stir in broth,
1/4 cup of almonds, the ground red chiles, vinegar, sugar and
cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for
10 minutes. 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 minutes.
Serve sauce over chicken and sprinkle with the remaining slivered
almonds.

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