Saute of chicken breasts with coconut milk and herbs

1 Servings

Ingredients

Quantity	Measure	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
		Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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 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 <4paws@...>