Chicken Breasts with Green Chile-Almond Cream Sauce

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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: 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. If preparing ahead of time: Cover and refrigerate the sauce (Step 1) for up to 3 days. Reheat before serving. other dinner chicken EatingWell Meal Plan easy main dish summer fall winter spring entertainment saute southwestern blender 11 Likes Track Share Comments (6 comments) Add your comment Rhinegold January 24 at 7:36 0 Likes Wonderful dish! Served for company Saturday night and they raved about it. I simmered the sauce a bit longer and added more of the broth and almond milk to let the chicken simmer in it for a bit. This is a keeper, now to find a really good complementary side dish. Zoitsa November 30 at 11:28 0 Likes If you're going to write official articles, you need to be accountable for your facts! Almond Breeze also sells unsweetened varieties! keith01 September 1 at 8:19 0 Likes sounds fantastic.must try this weekend diet­cher­ry September 1 at 8:12 0 Likes Sounds delightful! Will try soon! devi­lish­jim6­5 September 1 at 6:31 0 Likes Going to try this one, we eat a lot of chicken. thanks. Diaschm August 31 at 10:44 0 Likes Edited August 31 at 10:44 by Diaschm SOUNDS TASTIE, THANK YOU FOR SHARING THIS ONE. DIASCHM Nutritional Facts Servings6 Calories194 Added Sugars0g Carbohydrates4g Cholesterol63mg Dietary Fiber1g Fat8g Monounsaturated Fat4g Potassium323mg Protein25g Saturated Fat1g Sodium454mg BonusVitamin C (78% daily value) Carbohydrate Servings0 Exchanges3 lean meat1 fat In partnership with EATINGWELL® is a registered trademark of EatingWell, Inc. ADVERTISEMENT

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