Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/

Chicken Breasts with Green Chile-Almond Cream Sauce

Makes: 6 servings Active Time: 30 minutes Total Time: 1 hour

INGREDIENTS

•  2 cups unsweetened almond milk (See notes)
• 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

Notes:

1. You may omit the cream part of the recipe if you avoid dairy.
2. You may substitute fat free half-and-half for the cream if you desire to further reduce calories; and taste before adding salt, so as not to over-salt the meal.

PREPARATION

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. 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. 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.

 HELPFUL TIPS

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.

NUTRITIONAL INFORMATION

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

SERVING SUGGESTION

Serve warm over sauteed spinach and a salad made with "free" veggies, as explained in your weight loss plan. Since both are "free," they add no additional calories to the meal. Enjoy!!!

[The original recipe can be found on the Eating Well Website: http://www.eatingwell.com/recipes/green_chile_chicken.html] 

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)