I can make a delicious and dairy-free mock cream sauce in meat dishes by stirring in a good quality plain soy or coconut yogurt: Yes: Kosher food has moved up in the world, just the way I like it: Natural! Chipotles are smoked red peppers, delightful and easy to find in canned form, and a great staple in Latin Cooking. Hot hot hot, so don’t get carried away! This mock cream sauce is delicious you might consider using it even in dairy dishes. The mock cream sauce keeps the chicken breasts delightfully moist.
- 1/3 cup olive oil
- 8 skinless chicken cutlets, left thick, blotted thoroughly dry with paper towels
- Flour, any kind including gluten-free
- 2 teaspoons turmeric
- Ground pepper to taste
- 1 1/2 cups water, or a combination water and dry white wine
- Juice and zest of 1 lemon
- 2 canned chipotle peppers, minced, with 2 tablespoons of the liquid
- 1/3 cup plain yogurt or dairy-free yogurt
- Garnish: minced parsley or thinly sliced chives.
Heat the oil in a large heavy skillet. Dredge the cutlets in flour, shaking off the excess. Add to hot oil and sauté about 2 minutes on each side, until golden. Add all but ingredients but the yogurt and garnish, and bring to a boil. Reduce the heat to medium and cook, covered, 10 minutes. Transfer the chicken to a platter. Whisk the yogurt into the liquid left in the skillet, adding it gradually so it doesn’t curdle. Pour the sauce on the chicken, and sprinkle with the garnish. Serve hot.