Recipe courtesy of Michele Urvater
Saute of Chicken Breasts with Coconut Milk and Herbs
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- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 244
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 21 g
- Cholesterol
- 64 mg
- Sodium
- 350 mg
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 244
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 21 g
- Cholesterol
- 64 mg
- Sodium
- 350 mg
Ingredients
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 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.
