Saute of Chicken Breasts with Coconut Milk and Herbs

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Try this Saute of Chicken Breasts with Coconut Milk and Herbs recipe, or contribute your own.


1/4 c cilantro; Chopped
1/3 c Coconut milk
2 Boneless, skinless chicken
1 tb Oriental sesame oil
1/2 lime; or lemon
Dried red pepper flakes
1 sm Scallion; (green onion)

Original recipe makes 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. 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. Youll 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:50:13 -0500 From: Gail Shermeyer <>

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Calories Per Serving: 1846 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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