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20 minute dinner recipes

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Chicken Breasts with Green Chile-Almond Cream Sauce

http://www.eatingwell.com/recipes/green_chile_chicken.html

From EatingWell:  September/October 2010

Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream adds an extra smoothness to the sauce, but it can be omitted if you avoid dairy. Serve with brown rice and a tossed green salad with mango and red onion slices.

6 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree with an immersion blender or puree in a blender until smooth (use caution when blending hot liquids).
  2. Sprinkle chicken with the remaining 1/2 teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Cook half the chicken until browned, 1 to 2 minutes per side. Transfer to a plate. Cook the remaining chicken until browned.
  3. Add the first batch of chicken back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until all the chicken is cooked through and tender, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter. Stir cream (if using) into the sauce and pour the sauce over the chicken. Sprinkle with the reserved scallion greens and sesame seeds.

Nutrition

Per serving : 194 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 4 g Carbohydrates; 25 g Protein; 1 g Fiber; 454 mg Sodium; 323 mg Potassium

0 Carbohydrate Serving

Exchanges: 3 lean meat, 1 fat

Tips & Notes