Saute of Chicken Breasts with Coconut Milk and Herbs

2 servings
  • 2 boneless, skinless chicken breast halves, tenderloins separated
  • Salt
  • 1 tablespoon 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
  • 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.

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