Saute of Chicken Breasts with Coconut Milk
Yield
2 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 1 | tablespoon |
sesame oil
|
|
| ⅓ | cup |
coconut milk
|
|
| 1 | small |
scallions, spring or green onions
|
|
| ¼ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 15 | ml |
sesame oil
|
|
| 79 | ml |
coconut milk
|
|
| 1 | small |
scallions, spring or green onions
|
|
| 59 | ml |
cilantro
chopped |
|
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.
