Saute of Chicken Breasts with Coconut Milk and Herbs

25 minutes Prep: 10 minutes Cook: 15 minutes

269 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	each	chicken breast halves, boneless and skinless	tederloins separated
1	x	salt
1	tablespoon	sesame oil
1	x	lime	half of, seeds removed
1/3	cup	coconut milk
1	small	scallions, spring or green onions	trimmed and finely sliced
1/4	cup	cilantro	chopped
1	x	red pepper flakes

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 sauté, 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.

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Nutrition Facts

Serving Size 133g

Amount per Serving

Calories 269 57% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 9.0g	44%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 69mg	3%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 27.0g	55%

Vitamin A	2%		Vitamin C	2%
Calcium	2%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Australian Shrimp On The Barbie

Although the recipe looks great - and delicious - it has definitely been "Americanised" (or Americanized as the Americans would put it!). In Australia we do not call them shrimps - they are prawns. Nor do we call that herb "cilantro" - it is coriander! To tell you the truth though we don't really put prawns on the barbie (much!). they tend to toughen up more if they are on the barbie. We boil them like everyone else and then serve them with everything else cooked on the barbie. Sorry to sound all defensive about Aussie food (have we been around long enough to establish Aussie food?)It has been a long day and I just had to have a whinge about something!

Reviewed by lucasburns