Cilantro-Almond Sauce (on Chicken)

Braised Chicken in Cilantro-Almond Sauce

Cilantro-Almond Sauce (shown on braised chicken)

If you like cilantro you’ll love this sauce!  It is so easy to prepare and is extremely good on chicken or baked/broiled fish (any variety really).  Any leftover sauce in the pan also freezes well!  When reheating, warm over lowest heat just long enough to get hot so as to not overcook the cilantro or curdle the cream.  this is not acceptable for Atkins Induction due to almonds.

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2 c. chicken broth, preferably homemade

4 oz. onion, chopped

1 clove garlic, minced

1 jalapeno pepper, seeded & finely chopped

2 chopped seeded fresh tomatillos (or 3.5 oz. [½ can] Herdez Salsa Verde)

¼ c. almonds, finely ground

2 T. butter

1 whole bunch cilantro, chopped fine (use ½ c. parsley if you don’t like cilantro)

1/2 c. heavy cream

Dash salt and pepper

DIRECTIONS:  If making this sauce for chicken, sear the meat well on both sides in the butter until golden brown.  If it is for fish, bake/broil your fish until completely done and set aside until sauce is completely done.  Place first 7 ingredients (except for the butter you’ve already used searing the chicken) into a blender or food processor and pulse until fairly finely chopped.  Now carefully transfer the cilantro mixture back into the skillet around the chicken.  Simmer sauce with chicken for about 45 minutes or until chicken is completely done.  Lower heat and add cilantro and cream.  Stir for only 2-3 minutes to slightly thicken.  This sauce will NOT be very thick.  If using on fish, spoon the sauce over your baked/broiled fish right before serving.

NUTRITIONAL INFO:  Makes about 3 c. sauce for 9 servings, each containing:

96.78 calories

8.63 g  fat

2.79 g  carbs, .67 g  fiber, 2.12 g  NET CARBS

2.10 g  protein

17 mg. sodium

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