Saute Of Chicken Breasts With Coconut Milk And Herbs

* Exported from MasterCook *

SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AND HERBS

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless -- skinless chicken
breast halves, tenderloins separated
Salt
1 tablespoon Oriental sesame oil
Half a lime or lemon -- seeds removed
1/3 cup coconut milk
1 small scallion (green onion) -- trimmed and finely
sliced
1/4 cup chopped cilantro
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 an
d tenderloins. Saute
the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to tu
rn 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 co
conut milk, bring it to a
simmer. Remove the skillet from the heat and whisk in the scallions and cilantr
o; 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



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