1/2 cup blanched almonds
3 whole chicken breasts, split, boned, and skinned
2 to 3 tablespoons vegetable oil
1 tablespoon butter or margarine
1/4 cup finely chopped white onion
1 fresh Anaheim or poblano chile, roasted, peeled,
    seeded, de-veined, finely chopped
1 small tomato, seeded and minced
1 clove garlic, minced
1/2 cup chicken stock or broth
1/4 teaspoon salt
1/2 cup whipping cream
Tomato wedge
Fresh cilantro sprig

Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Dip chicken in almonds on small plate to coat all sides; reserve remaining almonds.

Heat 1 tablespoon oil and the butter in deep 10-inch skillet over medium heat until foam subsides. Add as many breasts as will fit in single layer without crowding. Cook until chicken is light brown on both sides, about 3 minutes per side, reducing heat if almonds get too dark; remove to plate. Repeat with remaining chicken, adding 1 tablespoon oil, if needed.

Add remaining 1 tablespoon oil and the onion to skillet; sauté over medium heat until soft, about 3 minutes. Add chile, chopped tomato and garlic; sauté 1 minute. Add stock, salt and reserved almonds; heat over high heat to boiling. Add chicken to skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, 15 to 20 minutes. Remove chicken to serving dish; keep warm, covered.

Add cream to cooking liquid; heat over medium-high heat to boiling. Cook and stir until sauce is slightly thickened, 3 to 5 minutes; pour over chicken. Garnish with tomato wedge and cilantro.