Chicken Breasts With Green Chili Cream Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2tablespoons corn or canola oil
- 2large chicken breasts, skinned and boned, about 2 pounds
- 1large onion, chopped
- 1teaspoon minced garlic
- ½cup chicken stock
- 1cup canned mild green chilies
- 1teaspoon ground coriander seed
- 1teaspoon ground cumin
- ½cup nonfat plain yogurt
- ½cup low-fat ricotta
- 3tablespons chopped fresh coriander
Nutritional analysis per serving (4 servings)
424 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 58 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
- Step 2
Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
- Step 3
Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
- Step 4
In food processor or blender process yogurt and ricotta to smooth paste.
- Step 5
When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.
Private Notes
Comments
This has the potential for being a really good recipe, but it was pretty bland. I used bone in, skin on breasts. Next time I would use skinless and boneless. It needs way more chili! You could barely taste it. I would add at least one or two jalapenos in addition to the canned chilis. This has a lot of potential but needs to be tweaked.
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