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Categories:
onion margarine vegetable oil chicken broth almonds ground red chile vinegar sugar ground cinnamon chicken breast halves almonds
Viewed: 11 - Published at: 9 months agoIngredients
- 12 cup onion, chopped, 1 medium
- 2 tablespoons margarine or 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 14 cup slivered almonds
- 1 tablespoon ground red chile
- 1 teaspoon vinegar
- 12 teaspoon sugar
- 12 teaspoon ground cinnamon
- 4 boneless chicken breast halves
- slivered almonds
Method
- Chicken breasts halves should be boneless.
- Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
- Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
- Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
- Spoon mixture into a blender, 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; reduce heat; cover and simmer until done, about 45 minutes.
- Serve sauce over chicken.
- Sprinkle with the remaining slivered almonds.
