Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream adds an extra smoothness to the sauce, but it can be omitted if you avoid dairy. Serve with brown rice and a tossed green salad with mango and red onion slices.
Time: 60 minutes (30 minutes prep)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)
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.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (78% daily value)
- Carbohydrate Servings
- 3 lean meat
- 1 fat