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 Tbsp 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 Tbsp oil, if needed.
Add remaining 1 Tbsp 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.Servings: 4