Skillet Coconut Chicken

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


Skillet Coconut Chicken

by 2  people


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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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  • green onions, thinly bias sliced
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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: 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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