Chicken Almendrado

Directions

1. 1
   Chicken breasts halves should be boneless.
2. 2
   Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
3. 3
   Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
4. 4
   Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
5. 5
   Spoon mixture into a blender, cover and blend on low speed until smooth, about 1 minute.
6. 6
   Return sauce to skillet.
7. 7
   Dip chicken breasts into the sauce to coat both sides.
8. 8
   Place skin sides up in a single layer in the skillet.
9. 9
   Heat to boiling; reduce heat; cover and simmer until done, about 45 minutes.
10. 10
    Serve sauce over chicken.
11. 11
    Sprinkle with the remaining slivered almonds.