Served with a tossed green salad, this creamy and satisfying dinner is awesome but what it really needs is rice! Of course, if you are following a low carb diet, rice is pretty much off the menu but you can enjoy some faux rice by grating and lightly cooking some cauliflower florets. Drain the excess water with a colander, add some salt and pepper, and you’ve got a perfectly acceptable carb-free alternative to rice.
Ingredients – serves four
- 2 cups unsweetened almond milk
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup chopped seeded fresh New Mexican green chills
- 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
- 1 tablespoon sesame seeds, toasted
Combine almond milk, broth, green chilies, 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 into the sauce and pour the sauce over the chicken. Sprinkle with the reserved scallion greens and sesame seeds.
Nutritional information per serving
Protein 25 grams
Carbohydrate 4 grams
Fat 8 grams