Title: Chicken Almendrado
Categories: Mexican Poultry
Yield: 4 Servings
| 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 | | Chicken Breast Halves; * |
| | | 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.