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.
- Makes: 6 servings
- Active Time: 30 minutes
- Total Time: 1 hour
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 and Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days. Reheat before serving.
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.
- 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.
- Nutrition Bonus: Vitamin C (78% daily value).
- Carbohydrate Servings: 0
- Exchanges: 3 lean meat, 1 fat