Mexican Chicken With Almond Chile Cream Recette

This vibrant Mexican Chicken recipe features a luscious almond-chile cream sauce that's both rich and surprisingly light! Inspired by a Cooking Light recipe, this dish is quick (ready in under 30 minutes!), easy to customize, and bursting with flavor. Use ground ancho chile pepper or substitute with regular chili powder and chipotle for a smoky kick. Crema Mexicana adds a tangy creaminess, easily swapped for crème fraîche if needed. Perfect for a weeknight dinner!

Préparation 15 min

Cuisson 30 min

Calories 256.7 kcal

Protéines 76g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mexican Chicken With Almond Chile Cream

Sliced Almonds
Chili Peppers
Boneless Skinless Chicken Breast Halves
1/4 teaspoon salt (divided)
Fresh Ground Black Pepper
1 tablespoon butter
Canola Oil
Garlic Clove
Fat Free Low Sodium Chicken Broth
Mexican Crema
Fresh Cilantro

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mexican Chicken With Almond Chile Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Mexican Chicken With Almond Chile Cream

Combine 1/2 cup blanched almonds and 2 teaspoons ground ancho chile pepper (or 1 1/2 teaspoons chili powder + 1/2 teaspoon chipotle powder) in a blender or food processor.
Process until the mixture resembles a coarse meal.
Place each of 2 boneless, skinless chicken breasts between two sheets of heavy-duty plastic wrap.
Gently pound each chicken breast to 1/2-inch thickness using a meat mallet.
Sprinkle each chicken breast with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat.
Add the chicken breasts to the skillet.
Cook for 6 minutes per side, or until the chicken is cooked through and no longer pink inside.
Remove the chicken from the skillet and keep warm.
Add 2 cloves minced garlic to the skillet.
Cook for 1 minute, stirring constantly.
Add the almond-chile mixture, 1/8 teaspoon salt, and 1/2 cup chicken broth to the skillet.
Bring the mixture to a boil, scraping the bottom of the pan to loosen any browned bits.
Reduce heat and simmer until the sauce has reduced to 1/2 cup, about 5-7 minutes.
Remove from heat and stir in 1/4 cup crema mexicana (or crème fraîche).
Serve the sauce generously over the chicken.
Garnish with fresh cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

Fat

12g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Healthy Gluten Free 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Poultry American Mexican Southwestern United States Chicken Meat Chicken Breasts

Questions fréquentes

Combien de temps faut-il pour préparer Mexican Chicken With Almond Chile Cream ?

Mexican Chicken With Almond Chile Cream prend environ 45 minutes du début à la fin — environ 15 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Mexican Chicken With Almond Chile Cream ?

Mexican Chicken With Almond Chile Cream contient environ 256.7 calories par portion, avec environ 76 g de protéines, 0 g de glucides et 15 g de lipides.

De quels ingrédients ai-je besoin pour Mexican Chicken With Almond Chile Cream ?

Les principaux ingrédients de Mexican Chicken With Almond Chile Cream sont Sliced Almonds, Chili Peppers, Boneless Skinless Chicken Breast Halves, Salt, Fresh Ground Black Pepper, Butter. Consultez la liste complète avec les quantités ci-dessus.