Chicken Breasts with Green Chile Almond Cream Sauce

By JimMac

Ingredients

• 2 c unsweetened almond milk(like Pacific or Blue Diamond)
• 1/2 c reduced-sodium chicken broth
• 3/4 c chopped ,seeded fresh New Mexican green chiles
• 3 scallions,sliced,white and green parts seperated
• 3 TB slivered almonds,toasted
• 1 clove garlic,thinly sliced
• 3/4 tsp salt,divided
• 6 chicken breast cutlets(about 4 oz ea)
• 1 TB canola oil
• 2 TB whipping cream
• 1 TB sesame seed,toasted

Details

Servings 6

Preparation

Step 1

How to make it

Combine almond milk,broth green chile,scallion whites,almonds,garlic and 1/4 tsp salt in med. saucepan;bring to boil. Reduce heat to simmer and cook mixture until reduced by half,20 to 30 mins. Puree with immersion blender or in a blender until smooth.
Sprinkle chicken with remaining 1/2 tsp salt. Heat oil in lg. non-stick skillet over med-high heat. Cook half the chicken till browned,1-2 mins a side. Transfer to plate. Cook remaining chicken until browned.
Add first batch of chicken back to pan. Pour in sauce and cook at low simmer,turning occasionally,until all chicken is cooked through and tender,4-7 mins. Remove from heat and transfer to serving platter. Stir cream into sauce and pour sauce over chicken Sprinkle with reserved scallion greens and sesame seeds.
Note: Sauce can be made up to 3 days ahead. Reheat before servin