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Chicken Breasts with Green Chile-Almond Cream Sauce

September/October 2010

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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.



READER'S COMMENT:
"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...
Chicken Breasts with Green Chile-Almond Cream Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 cups unsweetened almond milk (see Shopping Tip)
  • 1/2 cup reduced-sodium chicken broth
  • 3/4 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
  • 3/4 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)

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.

Tips & Notes

  • 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

Per serving: 194 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 454 mg sodium; 323 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value).

Carbohydrate Servings: 0

Exchanges: 3 lean meat, 1 fat


More From EatingWell

Recipe Categories

Main Ingredient
Chicken
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Holiday
Cinco de Mayo
Type of Dish
Main dish, poultry
Ethnic/Regional
Southwest
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
20 minute dinner recipes
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