*  Exported from  MasterCook  *
 
               SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Boneless -- skinless
                         Chicken
                         Breast halves, tenderloins
                         Separated
                         Salt
    1       tb           Oriental sesame oil
                         Half a lime or lemon --
                         Seeds removed
      1/3   c            Coconut milk
    1       sm           Scallion (green onion) --
                         Trimmed and finely
                         Sliced
      1/4   c            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
   
   
   Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6745
   
   From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
   Oct 1996 17:50:13 -0500
  
 
 
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