Skillet Coconut Chicken

The nutty, fruity, coconut-infused sauce adds a distinctive sweetness to simply cooked boneless chicken breasts.


Skillet Coconut Chicken

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Ingredients
  • 6   
    medium skinless, boneless chicken breast halves
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    ground black pepper
  • 2   tablespoons 
    butter
  • 1  14  ounce can 
    unsweetened coconut milk
  • 1/3  cup 
    cold water
  • 1   tablespoon 
    cornstarch
  • 1/2  cup 
    coarsely chopped almonds
  • 1/2  cup 
    snipped dried apricots
  • 1   teaspoon 
    finely shredded lemon peel
  • 2   tablespoons 
    lemon juice
  • 1/4  teaspoon 
    salt
  • 1/8  teaspoon 
    cayenne pepper
  • 3   cups 
    hot cooked rice
  • 1/3  cup 
    golden raisins
  • 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
Per Serving: cal. (kcal) 556, Fat, total (g) 24, chol. (mg) 98, sat. fat (g) 14, carb. (g) 43, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 41, vit. A (IU) 583, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 423, Potassium (mg) 616, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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