Sautéed Chicken with Almond Sauce
Pechugas de Pollo con Salsa AlmendraThis is a wonderful dish for a special dinner. You can make the almond sauce ahead and cook the chicken shortly before serving. Serve with rice and Pineapple Salsa.
Ingrediënten
Makes 4 servings
- 1 cup Almond Sauce
- 4 skinless boneless chicken breast halves
- 1 tablespoon vegetable oil or olive oil
- ¼ teaspoon salt or to taste
- 1 tablespoon chopped fresh cilantro
Instructies
- Prepare the almond sauce.
- Then, preheat the oven to 200°.
- Put the sauce in an ovenproof bowl.
- Cover and keep warm in the oven.
- Trim the chicken of any visible fat.
- Place each breast between 2 sheets of plastic wrap and pound it with the flat side of a meat mallet or with a rolling pin to an even 1⁄4-inch thickness.
- In a large skillet, heat the oil over medium heat.
- Season the chicken with salt and cook about 3 to 4 minutes per side or until lightly browned on the outside and no longer pink in the thickest part.
- Serve hot with some of the sauce spooned over each breast.
- Sprinkle with cilantro.
- Pass the rest of the sauce at the table.
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