||Mexican, Chicken, Nuts
1/2 c Onion; Chopped
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;
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.