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Chicken Breasts with Green Chile-Almond Cream Sauce

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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.

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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

Details

Servings 6

Preparation

Step 1

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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