Chicken Breasts With Green Chili Cream Sauce
Published December 16, 1989
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 to 2 tablespoons corn or canola oil
2 large chicken breasts, skinned and boned, about 2 pounds
1 large onion, chopped
1 teaspoon minced garlic
½ cup chicken stock
1 cup canned mild green chilies
1 teaspoon ground coriander seed
1 teaspoon ground cumin
½ cup nonfat plain yogurt
½ cup low-fat ricotta
3 tablespons chopped fresh coriander
Nutritional analysis per serving (4 servings)
13 grams carbs; 177 milligrams cholesterol; 424 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 205 milligrams sodium; 58 grams protein; 6 grams sugar
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.