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Sautéed Chicken with Almond Sauce |
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Serves: 4
Print this Recipe
(Pechugas de Pollo con Salsa Almendra)
Category: Chicken with Chile or Nut Sauces
This is a wonderful dish for a special dinner. You can make the almond sauce ahead and cook the chicken shortly before serving. Serve with rice and Pineapple Salsa (see Salsas, Sauces, and Condiments).
1 cup Almond Sauce
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil or olive oil
1/4 teaspoon salt, or to taste
1 tablespoon chopped fresh cilantro
1. Prepare the almond sauce. Then, preheat the oven to 200°. Put the sauce in an ovenproof bowl. Cover and keep warm in the oven.
2. Trim the chicken of any visible fat. Place each breast between 2 sheets of plastic wrap and pound it with the flat side of a meat mallet or with a rolling pin to an even 1/4-inch thickness.
3. In a large skillet, heat the oil over medium heat. Season the chicken with salt and cook about 3 to 4 minutes per side or until lightly browned on the outside and no longer pink in the thickest part. Serve hot with some of the sauce spooned over each breast. Sprinkle with cilantro. Pass the rest of the sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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