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 (about 4 ounces each)
1 tablespoon canola oil
2 tablespoons whipping cream (optional)
1 tablespoon sesame seeds, toasted
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.
8 g fat
1 g sat
4 g carbohydrates
0 g added sugars
25 g protein
1 g fiber
SmartPoints value : 4