Chicken breasts smothered in a spicy cinnamon and almond sauce is a great change up for an ordinary meal. For those of you who are not heat freaks, you can control the level of spiciness by using less cayenne pepper.
- 1 medium onion, chopped
- 2 Tablespoons butter
- 1 Tablespoon vegetable oil
- 1 cup chicken broth
- ¼ cup slivered almonds
- 1 Tablespoon ground cayenne pepper
- 1 teaspoon vinegar
- ½ teaspoon sugar
- ½ teaspoon ground cinnamon
- 2 chicken breast cut into halves
- slivered almonds for garnish
Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, 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.
Cooking Tips: Be very careful when blending hot liquids in the blender. If you put the blenders lid on tight, when you hit puree the heat and pressure will explode, make a mess all over your ceiling, and melt your face. Be careful! If you have a lid with a removable center, take that out and drape a clean kitchen towel over the hole. If no removable center, angle the lid over the blender with the gap away from you face. Cover the opening with a towel. Also, start blending on the lowest setting and work your way up keeping your finger on the stop button at all times.