*  Exported from  MasterCook  *
         Saute Of Chicken Breasts With Coconut Milk And Herbs (Mf)
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chicken-pl                       Skillet-pl
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    boneless skinless chicken breast halves
                         --tenderloins separated
    1      tablespoon    oriental seasme oil
                         half a lime or lemon -- seeds removed
      1/3  cup           coconut milk
    1      small         scallion -- trimmed
                         --and finely sliced
      1/4  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
 Busted  by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997
                    - - - - - - - - - - - - - - - - - -