Chicken Breasts with Green Chile-Almond Cream Sauce

[TravelingJ]

My girlfriend picked this dish out of EatingWell for dinner tonight. I mentioned it in chat and a few of the guys wanted to see the recipe-so here it is. This was a really easy dinner to put together, that we both really enjoyed. Sadly, I had to use canned mild green chiles (thanks a lot Washington, DC) and it didn't have quite the punch we had expected. Served over rice-it was gangster. Picture and recipe are copies straight from EatingWell October, 2010.

• 2 cups unsweetened almond milk
• 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
• 1 clove garlic, thinly sliced
• 3/4 teaspoon salt, divided
• 6 chicken breast cutlets or fillets
• 1 tablespoon canola oil
• 2 tablespoons whipping cream
• 1 tablespoon sesame seeds, toasted

1. 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).
2. 2. 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.
3. 3. 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.

 

[SpittyE]

Sounds fantastic!

 

[earful]

Where are those ghost chilies when you need 'em? :bouncetau