Chicken Breasts with Green Chile-Almond Cream Sauce

Chicken Breasts with Green Chile-Almond Cream Sauce

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 2 cups unsweetened almond milk (see Shopping Tip)
  • ½ cup reduced-sodium chicken broth
  • ¾ cup chopped seeded fresh New Mexican green chiles
  • 3 scallions, sliced, white and green parts separated
  • 3 tablespoons slivered almonds, toasted (see Tip)
  • 1 clove garlic, thinly sliced
  • ¾ teaspoon salt, divided
  • 6 chicken breast cutlets or fillets (about 4 ounces each; see Tip)
  • 1 tablespoon canola oil
  • 2 tablespoons whipping cream (optional)
  • 1 tablespoon sesame seeds, toasted (see Tip)


  • Active

  • Ready In

  1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and ¼ 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 ½ 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.
  • 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 ½ 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 information

  • Per serving: 194 calories; 8 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 25 g protein; 16 mcg folate; 63 mg cholesterol; 1 g sugars; 0 g added sugars; 312 IU vitamin A; 47 mg vitamin C; 45 mg calcium; 1 mg iron; 454 mg sodium; 324 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat, 1 fat

Reviews 4

April 26, 2011
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By: suzim
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
October 10, 2010
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By: EatingWell User
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.
September 01, 2010
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By: EatingWell User
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.
August 31, 2010
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By: EatingWell User
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!
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