Saute of Chicken Breasts with Coconut Milk & Herbs

Name: Saute of Chicken Breasts with Coconut Milk and Herbs
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; salt; sesame oil; limes; coconut milk; scallions, spring or green onions; cilantro; red pepper flakes

Saute of Chicken Breasts with Coconut Milk and Herbs recipe

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min

Ingredients

Amount	Measure	Ingredient	Features
2		chicken breast halves, boneless, skinless tederloins separated	*
		salt	*
1	tablespoon	sesame oil
		limes half of, seeds removed	*
⅓	cup	coconut milk
1	small	scallions, spring or green onions trimmed and finely sliced
¼	cup	cilantro chopped
		red pepper flakes	*

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken breast halves, boneless, skinless tederloins separated	*
1	x	salt	*
15	ml	sesame oil
1	x	limes half of, seeds removed	*
79	ml	coconut milk
1	small	scallions, spring or green onions trimmed and finely sliced
59	ml	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. Sauté 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.