1/2 c  Onion; Chopped, 1 Medium

      2 tb Margarine Or Butter

      1 tb Vegetable Oil

      1 c  Chicken Broth

    1/4 c  Almonds; Slivered

      1 tb Red Chiles; Ground

      1 ts Vinegar

    1/2 ts Sugar

    1/2 ts 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.