Skillet Coconut Chicken
The nutty, fruity, coconut-infused sauce adds a distinctive sweetness to simply cooked boneless chicken breasts.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
6 servings
Ingredients
-
6 medium skinless, boneless chicken breast halves
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1/2 tsp. salt
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1/2 tsp. ground black pepper
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2 Tbsp. butter
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1 14-oz. can unsweetened coconut milk
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1/3 cup cold water
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1 Tbsp. cornstarch
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1/2 cup coarsely chopped almonds
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1/2 cup snipped dried apricots
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1 tsp. finely shredded lemon peel
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2 Tbsp. lemon juice
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1/4 tsp. salt
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1/8 tsp. cayenne pepper
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3 cups hot cooked rice
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1/3 cup golden raisins
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2 green onions, thinly bias sliced
Directions
1.
Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
2.
In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
3.
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 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions. Makes 6 servings.
Nutrition information
Calories 556, Total Fat 24 g, Saturated Fat 14 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 98 mg, Sodium 423 mg, Carbohydrate 43 g, Total Sugar 7 g, Fiber 3 g, Protein 41 g. Daily Values: Vitamin C 7%, Calcium 7%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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