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Saute Of Chicken Breasts With Coconut Milk An

Saute Of Chicken Breasts With Coconut Milk An is a chicken recipe made with Coconut Milk, Sm Scallion Trimmed And Finely Sliced, and Cilantro Dried Red Pepper Flakes. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 1/3 cup
• 1
• 1/4 cup

Method (preview)

1. 1

   Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.

2. 2

   Heat the sesame oil in a skillet over moderate heat.

3. 3

   Add the chicken breasts and tenderloins.

4. 4

   Saute the chicken without disturbing the pieces for 4 to 5 minutes.

5. 5

   You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).

6. 6

   Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.

7. 7

   Remove the chicken to a plate and discard the fat from the skillet.

8. 8

   Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer.

9. 9

   Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes

10. 10

    ~ Heat and pour over fresh fruit, sorbets and frozen yogurt - Soak pieces of pound or angel food cake and top with fruit and whipped cream - Puree with fresh fruit as dessert sauce for frozen ice cream or yogurts

11. 11

    ~ Mix with fresh pureed fruit or juice or citrus and freeze as quick sorbet - Flavor yogurt and puree fruit for shake

12. 12

    Recipe By: COOKING MONDAY TO FRIDAY SHOW #MF6745

13. 13

    Oct 1996 17:50:13 -0500