Saute Of Chicken Breasts With Coconut Milk An

* Exported from MasterCook *

SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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


Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745

From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
Oct 1996 17:50:13 -0500



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