Recipe - Chicken Almendrado

1 md Onion, chopped (about l/2
cup)
2 tablespoon Margarine or butter
1 tablespoon Vegetable oil
1 cup Chicken broth
One fourth cup Slivered almonds
1 tablespoon Ground red chilies
1 teaspoon Vinegar
One half teaspoon Sugar
One half teaspoon Ground cinnamon
4 Chicken breast halves,
boned

Cook onion in margarine and oil in 10inch skillet, stirring frequently,
until tender. Stir in broth, One fourth Cup almonds, the ground red chilies,
vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered
10 minutes. Spoon mixture into blender. Cover and blend on low speed about
1 minute or until smooth. Return sauce to skillet. Dip chicken breast
halves into sauce to coat both sides. Place chicken, skin sides up, in
single layer in skillet. Heat to boiling; reduce heat. Cover and simmer
about 45 minutes or until done. Serve sauce over chicken.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini