Chicken Almendrado

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	55 minutes
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	onion	chopped
2	tablespoons	margarine	or butter
1	tablespoon	vegetable oil
1	cup	chicken broth
1/4	cup	almonds	slivered
1	tablespoon	red chili peppers
1	teaspoon	vinegar
1/2	teaspoon	sugar
1/2	teaspoon	cinnamon, ground
4	each	chicken breast halves, boneless and skinless
1	x	almonds	slivered

Directions

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Sweet Tarts!

by Mark R. Vogel

OK Folks. It's time to get decadent. If you've got a sweet tooth, this one's for you. A tart is a ...

Member Review

Sausage And Mushroom Phyllo Twists

This is a lovely appetizer for parties. If you are in a hurry, try just leaving the phyllow sheets whole and rolling the filling up like a large sausage roll, about a third of the filling to a rectangle made of four sheets, each brushed with the clarified butter. Slice diagonally and separate slightly before baking. Also, for one batch I added a tsp. of chili-garlic sauce, which added a nice heat. These appetizers look great on a tray, and be prepared to make a lot--they disappear fast.