Skillett Coconut Chicken
Source of Recipe
Better Homes and Gardens magazine
List of Ingredients
6 medium, skinless, bonelss chix breast halves
1/2 t salt
1/2 t pepper
2 T butter
1 14 oz. can unsweetned coconut milk
1/3 c cold water
1 T cornstarch
1/2 c coarsely chopped almonds
1/2 c snipped dried apricots
1 t finely shredded lemon peel
2 T lemon juice
1/4 t salt
1/8 t cayenne pepper
3 c hot cooked rice
1/3 c golden raisins
2 green onions, thinly slicedRecipe
Sprinkle chix with 1/2 t salt and pepper. In a large skillet, cook chix, half at a time, in hot butter over medium heat for 12-15 mins, or until chix is no longer pink. Remove chix from skillet; cover and keep warm. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl, combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 t salt and cayenne pepper. Serve chix with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions.
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