Saute Of Chicken Breasts With Coconut Milk And Herbs(Mf)

* Exported from MasterCook *

Saute Of Chicken Breasts With Coconut Milk And Herbs (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 2 Preparation Time :0:00
Categories : Chicken-pl Skillet-pl

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breast halves
--tenderloins separated
salt
1 tablespoon oriental seasme oil
half a lime or lemon -- seeds removed
1/3 cup coconut milk
1 small scallion -- 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 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

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997




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