Mexican chicken with almond chile cream (recipe)

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Mexican chicken with almond chile cream (recipe)
NameMexican chicken with almond chile cream
IngredientsChili peppers Boneless skinless chicken breast halves Salt Fresh ground black pepper Butter Canola oil Garlic clove Creme fraiche Fresh cilantro
Cooktime (in hours)0.333333333
Preptime (in hours)0.166666667
Totaltime (in hours)0.5
Keto friendlinessKeto friendly
Calories256.7
Fat9.9
Protein38.3
Carbohydrate2
Fiber0.6
Net carbohydrates1.4
Sugar0.3
Saturated fat2.5
Cholesterol (mg)113.9
Sodium377.6
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mexican chicken with almond chile cream (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle with 1/8 tsp salt and black pepper.
  3. Heat butter and oil in a large non-stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 tsp salt, and borth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro if desired
  5. )

    Food tags
    Chicken, Poultry, Meat, Southwestern U.S., Mexican,


Mexican chicken with almond chile cream (recipe) details

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Time:
Prep Time in Hours and Mins:30M

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Contributors: Prab R. Tumpati, MD