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Saute of Chicken Breasts with Coconut Milk & Herbs

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Recipe

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
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salt
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1 tablespoon sesame oil
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limes
half of, seeds removed
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cup coconut milk
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1 small scallions, spring or green onions
trimmed and finely sliced
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¼ cup cilantro
chopped
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red pepper flakes
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Ingredients

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 13457% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 35mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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