Yield: 4 servings
1/2 cup chopped onion (1 medium)
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup slivered almonds
1 tablespoon ground red chiles
1 teaspoon vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
4 boneless chicken breast halves
Slivered almonds (garnish)
Cook and stir onion in butter and oil in a 10-inch skillet until tender. Stir in broth, the 1/4 cup almonds, the ground red chiles, 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 chicke n and sprinkle with the remaining slivered almonds.