Saute Of Chicken Breasts With Coconut Milk An Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Boneless, skinless
Chicken,
Breast halves, tenderloins
Separated,
Salt,
1 tbsp: Oriental sesame oil,
Half a lime or lemon --,
Seeds removed,
1/3 cup: Coconut milk,
1 small: Scallion, (green onion) --
Trimmed and finely,
Sliced,
1/4 cup: Chopped cilantro,
Dried 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. Youll 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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:50:13
~0500
Source from luhu.jp
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. Youll 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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:50:13
~0500
Source from luhu.jp
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