Chicken Breasts with Green Chile-Almond Cream Sauce
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.
- 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)
- 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.
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.
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
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Cinco de Mayo
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- September/October 2010