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Mexican Chicken with Cashew-Chile Cream

Author Vianney Rodriguez


  • 3 tablespoons cashews I used H-E-B Cashew Grande
  • 2 teaspoons ground ancho chile pepper
  • 1 tablespoon honey I used H-E-B Honey Desert Honey
  • 4 6-ounce skinless, boneless chicken breast halves
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons butter
  • 1 teaspoon canola oil
  • 1 garlic clove minced
  • 1 cup fat-free less-sodium chicken broth
  • 2 tablespoons crema Mexicana
  • Fresh cilantro sprigs


  1. Combine cashews, chile pepper and honey in a blender or food processor; process until mixture resembles coarse meal.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.
  3. Heat butter and oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Add garlic to pan; cook 1 minute, stirring constantly. Add cashew mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro, if desired.