Saute Chicken Breast And Vegetables With Mango Chutney And Roasted Garlic Mashed Potatoes Food

SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AND HERBS

Saute of Chicken Breasts with Coconut Milk and Herbs image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 boneless, skinless chicken breast halves, tenderloins separated
Salt
1 tablespoon Oriental sesame oil
Half a lime or lemon, seeds removed
1/3 cup coconut milk
1 small scallion (green onion), trimmed and finely sliced
1/4 cup chopped cilantro
Dried red pepper flakes

Steps:

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.

CHUTNEY CHICKEN

Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories World Cuisine Recipes African

Yield 6

Number Of Ingredients 3

Ingredients

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

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