Chicken Breasts with Green Chile-Almond Cream Sauce

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.
Chicken Breasts with Green Chile-Almond Cream Sauce
Chicken Breasts with Green Chile-Almond Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups unsweetened almond milk

  • 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

  • 1

    clove garlic, thinly sliced

  • 3/4

    teaspoon salt, divided

  • 6

    chicken breast cutlets, or fillets (about 4 ounces each)

  • 1

    tablespoon canola oil

  • 2

    tablespoons whipping cream, (optional)

  • 1

    tablespoon sesame seeds, toasted

Directions

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.

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