Recipe - Saute Of Chicken Breasts With Coconut Milk And Herbs

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 cut or sliced up
One fourth 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

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

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:50:13 0500

From: Gail Shermeyer 4paws@netrax.net