I love almond milk, so I was intrigued when I saw this somewhat unusual recipe on EatingWell.com. It was absolutely delicious and tender, and I will certainly make it again!
Chicken Breasts with Green Chile-Almond Cream Sauce
Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil.
Remove the seeds if you want to cut down the heat. I could only find dried chiles, but they just required a little cooking to fully rehydrate.
Kinda pretty, huh?
Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes.
(This is where my fancy camera died, so I had to rely on the trusty Canon point-and-shoot):
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. (I did this step while the chicken was still in the pan.)
Sprinkle with the reserved scallion greens and sesame seeds. Serve with lightly steamed vegetables or a fresh, crunchy salad.