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.
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.
4 Reviews for Chicken Breasts with Green Chile-Almond Cream Sauce
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.
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.
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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