Chicken Breasts With Green Chili Cream Sauce


  • 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 Information
    • Nutritional analysis per serving (4 servings)

      545 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 54 grams protein; 162 milligrams cholesterol; 240 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  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.
  2. Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
  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.
  4. In food processor or blender process yogurt and ricotta to smooth paste.
  5. When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

20 minutes

You Might Also Like