Chicken with Coconut Curry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 2 teaspoons vegetable oil
- 1 tablespoon fresh lime juice
- 1/2 cup canned unsweetened coconut milk
- 2 skinless boneless chicken breast halves
- Carbohydrate 5 g(2%)
- Cholesterol 64 mg(21%)
- Fat 20 g(30%)
- Fiber 1 g(2%)
- Protein 22 g(44%)
- Saturated Fat 12 g(58%)
- Sodium 88 mg(4%)
- Calories 276
Preparation Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.
Preparation Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.
