Saute Of Chicken Breasts With Coconut Milk An
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Saute Of Chicken Breasts With Coconut Milk An
  Saute    Chicken    Coconut  
Last updated 6/12/2012 1:22:10 AM. Recipe ID 54683. Report a problem with this recipe.
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      Title: Saute of chicken breasts with coconut milk an
 Categories: 
      Yield: 1 Servings
 
      2    Boneless -- skinless
           Chicken
           Breast halves, tenderloins
           Separated
           Salt
      1 tb Oriental sesame oil
           Half a lime or lemon --
           Seeds removed
    1/3 c  Coconut milk
      1 sm Scallion (green onion) --
           Trimmed and finely
           Sliced
    1/4 c  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
  
  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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Recipe ID 54683 (Apr 03, 2005)

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