Name: Chicken in Red Pipián
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 chicken breasts, boneless; 1/2 cups almonds, unpeeled; 6 guajillo chiles; 3 tablespoons butter; 1/2 liters cow's milk; 250 milliliters chicken broth; 1 cube granulated chicken bouillon; 1/4 cups toasted sesame seeds

Preparation

Low

Season the chicken breasts with salt and pepper. Heat butter and sear the breasts until golden brown on both sides. Remove from the skillet and set aside. Soak the chiles in hot water for a while. Drain the water and remove the seeds from the chiles. Blend the chiles with the almonds and milk to make the sauce. Season the powdered broth to taste.