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.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days. Reheat before serving.

Tips: Look for almond milk near other shelf-stable or refrigerated dairy-free milks, such as soymilk and rice milk. Pacific and Blue Diamond make unsweetened varieties. Try the leftovers in a fruit smoothie.

If you can't find chicken cutlets or fillets, purchase six 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.

To toast slivered almonds and sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

194 calories; protein 25g 50% DV; carbohydrates 4.3g 1% DV; dietary fiber 1.1g 4% DV; sugars 1.3g; fat 8.3g 13% DV; saturated fat 1.2g 6% DV; cholesterol 62.7mg 21% DV; vitamin a iu 311.6IU 6% DV; vitamin c 47.1mg 79% DV; folate 15.6mcg 4% DV; calcium 44.6mg 5% DV; iron 1.5mg 8% DV; magnesium 42.3mg 15% DV; potassium 324mg 9% DV; sodium 454.2mg 18% DV; thiamin 0.1mg 9% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Made this for supper last night. Used fresh roasted New Mexico green chiles some of which were hotter than others. I used about one cup of chiles since my DH loves chiles and heat. Used chicken tenders which were perfect for this recipe - didn't need a lot of cooking and were tender and juicy. Definite repeater recipe! DH had the leftovers for lunch today and they were just as good as last night. Read More
Rating: 2 stars
not bad - nothing special the husband and I agreed not bad but missing something... I didn't use the cream but I don't think that would've fixed it. I used a little butter extra chilies and a pinch of red pepper because we like spicey and it was - meh. I won't fix it again and I'm a little baffled by the great reviews. Pros: healthy simple Read More
Rating: 5 stars
This sauce is delicious! I didn't have any chicken so I ended up frying some tilapia in whole wheat flour to eat with it. The combination was great - I think chicken would work even better. I think next time I make this though I'm going to add more chiles maybe a cup to a cup and a half for a little more spice. Another keeper of a recipe from Eating Well! Read More
Rating: 5 stars
Very tasty. I prefer my servings more saucy so I cut up the chicken breasts into bite size bits instead of using whole chicken breasts. Turned out very well. I accompanied the chicken with rice noodles but for the leftovers I think I'm going to use brown rice to soak the up the juice a little better. In any case a very good recipe. Read More