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Saute Of Chicken Breasts With Coconut Milk And Herbs

Saute Of Chicken Breasts With Coconut Milk And Herbs comes together with Coconut Milk, Scallion Sliced, and Cilantro Dried Red Pepper Flakes. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

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 an d tenderloins.

4. 4

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

5. 5

   You'll know to tu rn 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 co conut milk, bring it to a simmer.

9. 9

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

10. 10

    Heat and pour over fresh fruit, sorbets and frozen yogurt

11. 11

    Soak pieces of pound or angel food cake and top with fruit and whipped cream

12. 12

    Mix with fresh pureed fruit or juice or citrus and freeze as quick sorbet

13. 13

    Flavor yogurt and puree fruit for shake