------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Chicken Almendrado
 Categories: Chicken Mexican Poultry Main dish  
   Servings:  4
     1/2 c  Onion; Chopped, 1 Medium 
       2 T  Margarine Or Butter 
       1 T  Vegetable Oil 
       1 c  Chicken Broth 
     1/4 c  Almonds; Slivered 
       1 T  Red Chiles; Ground 
       1 t  Vinegar 
     1/2 t  Sugar 
     1/2 t  Cinnamon; Ground 
       4 ea Chicken Breast Halves; * 
       1 x  Almonds, Slivered 
   *   Chicken Breasts Halves should be boneless.
   Cook and stir onion in margarine and oil in a 10-inch skillet, until
   tender.  Stir in broth, 1/4 cup of 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 chicken and sprinkle with the remaining slivered almonds.