Saute of Chicken Breasts with Coconut Milk and Herbs

Yields:	2 servings
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2	each	chicken breast halves, boneless and skinless	tederloins separated
1	x	salt
1	tablespoon	sesame oil
1	x	lime	half of, seeds removed
1/3	cup	coconut milk
1	small	scallions, spring or green onions	trimmed and finely sliced
1/4	cup	cilantro	chopped
1	x	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 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.

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I have been using this recipe for years and it is one of my and my husbands favorites. We serve it over rice.

Reviewed by lzelenak