| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Boneless; skinless chicken breast halves, tenderloins separated |
|
|
Salt |
| 1 |
tb |
Oriental sesame oil |
|
|
Half a lime or lemon; seeds removed |
| 1/3 |
c |
Coconut milk |
| 1 |
sm |
Scallion (green onion); trimmed and finely sliced |
| 1/4 |
c |
Chopped cilantro |
|
|
Dried red pepper flakes |
|
|
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved |
INSTRUCTIONS
Between sheets of plastic wrap pound the thicker side of the breast to make
it overall more even in
thickness and season lightly with salt.
Heat the sesame oil in a skillet over moderate heat. Add the chicken
breasts and tenderloins. Saute
the chicken without disturbing the pieces for 4 to 5 minutes. You'll know
to turn the chicken over
when the top looks opaque (tenderloins may take only 2 to 3 minutes per
side). Turn the chicken
over to the other side and saute, undisturbed again for another 4 to 5
minutes or until the interior is
cooked through.
Remove the chicken to a plate and discard the fat from the skillet. Squeeze
the juice from the lime
into the skillet and scrape up any coagulated juices into the juice; add
the coconut milk, bring it to a
simmer. Remove the skillet from the heat and whisk in the scallions and
cilantro; season to taste
with salt and dried red pepper flakes
Yield: 2 servings
USES FOR EXOTIC SYRUPS
~ - Heat and pour over fresh fruit, sorbets and frozen yogurt - - Soak
pieces of pound or angel food cake and top with fruit and whipped cream - -
Puree with fresh fruit as dessert sauce for frozen ice cream or yogurts - -
Mix with fresh pureed fruit or juice or citrus and freeze as quick sorbet -
~ Flavor yogurt and puree fruit for shake
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:50:13 -0500
From: Gail Shermeyer <4paws@netrax.net>
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