Greek Tzatziki Yogurt Sauce
1/2 c Greek yogurt ( 0% fat , plain )
1/4 cup minced onion
1/4 c cucumber without the peel, diced fine
1 tablespoon dill
1 tablespoon lemon juice
Dash of salt
Mix together gently, and refrigerate for about 30+ minutes before serving over chicken
Creamy Dijon Sauce
After cooking chicken breasts in a frying pan with olive oil, add the following to the pan and boil for 2 minutes:
1 small diced shallot or 4-5 diced green onions
1/2 cup low sodium organic chicken broth
1 spring rosemary
Stir in 3 tablespoons whipping cream. Cook for 2 minutes, stirring frequently
Remove from heat, discard rosemary sprig.
Stir in 2+ teaspoons Dijon mustard. Spoon over chicken
Sprinkle with green onion tips, chopped or parsley ( optional )
Green Chile-Almond Cream Sauce
2 cups unsweetened almond milk
1/2 c organic low sodium chicken broth
3/4 c New Mexican fresh green chiles - chopped finely and seeds removed
3 tablespoons toasted slivered almonds
1 clove garlic, finely chopped
2 tablespoons + whipping cream
1 tablespoons sesame seeds
Brown chicken in a separate frying pan until about 3/4 cooked.
Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree with an immersion blender or puree in a blender until smooth
Pour sauce over chicken, and cook chicken in sauce until done. Remove chicken and stir cream into remaining sauce. Pour completed sauce over chicken and serve with a sprinkle of sesame seeds
