Saute Of Chicken Breasts With Coconut Milk And Herbs
Recipe By : Cooking Monday To Friday Show #MF6745
Serving Size : 2 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breast halves --
- boneless, skinless,
- tenderloins separated
Salt
1 tb Sesame oil
1/2 Lime or lemon -- seeds removed
1/3 c Coconut milk
1 sm Scallion -- trimmed,
- finely sliced
1/4 c Cilantro -- chopped
Dried red pepper flakes
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.
Heat the sesame oil in a skillet over moderate heat. Add the chicken
breasts and tenderloins. Saute the chicken without disturbing the
pieces for 4 to 5 minutes. You'll know to turn the chicken over when
the top looks opaque (tenderloins may take only 2 to 3 minutes per
side). 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.
Remove the chicken to a plate and discard the fat from the skillet.
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. Remove the skillet from the heat and whisk in the scallions
and cilantro; season to taste with salt and dried red pepper flakes.
Yield: 2 Servings
Uses For Exotic Syrups:
* 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.
* Mix with fresh pureed fruit or juice or citrus and freeze as quick
sorbet.
* Flavor yogurt and puree fruit for shake.
