Chicken Breasts with Green Chile-Almond Cream Sauce

By jab120638

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)

Preparation

Step 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).
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.
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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
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