Pounded Almond Chicken with Mushroom-Tequila Sauce
INGREDIENTS
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4 skinless, boneless chicken breast halves (about 4 ounces each)
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1/2 cup ground almonds*
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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1 lightly beaten egg
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2 tablespoons milk
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3 tablespoons olive oil
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1 clove garlic, minced
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3 8 ounce packages fresh mushrooms, sliced
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1/2 medium poblano chile pepper, seeded and chopped**
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1/3 cup tequila
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1/2 cup reduced-sodium chicken broth
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2 tablespoons sliced green onion
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1 teaspoon snipped fresh thyme or oregano
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1/2 teaspoon cracked green, tri-colored, or black peppercorns
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2 tablespoons butter
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Hot cooked rice (optional)
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