3 tablespoons sliced almonds.
2 tablespoons ground Ancho chili pepper or spicier chili pepper to suite your taste read below.
4 (6-once) 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 or more garlic cloves, minced (I love garlic, there is never enough).
1 cup fat-free, less sodium chicken broth.
2 tablespoons crema Mexicana (Supermarket cooler section).
Fresh cilantro sprigs (optional, but incredible, more the better for me in my taco or as a garnish).
1 package of the small flour tortillas preferably Gorditas, the kind you would use for soft tacos. Warmed.
Your favorite green salad for 4.