Saute of chicken breasts with coconut milk an
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boneless -- skinless | |
| Chicken | ||
| Breast halves, tenderloins | ||
| Separated | ||
| Salt | ||
| 1 | tablespoon | Oriental sesame oil |
| Half a lime or lemon -- | ||
| Seeds removed | ||
| ⅓ | cup | Coconut milk |
| 1 | small | Scallion (green onion) -- |
| Trimmed and finely | ||
| Sliced | ||
| ¼ | cup | Chopped cilantro |
| Dried red pepper flakes | ||
Directions
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:50:13 ~0500