Saute of Chicken Breasts with Coconut Milk and Herbs

1. 1

   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.

2. 2

   Heat the sesame oil in a skillet over moderate heat.

3. 3

   Add the chicken breasts and tenderloins.

4. 4

   Saute the chicken without disturbing the pieces for 4 to 5 minutes.

5. 5

   You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).

6. 6

   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.

7. 7

   Remove the chicken to a plate and discard the fat from the skillet.

8. 8

   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.

9. 9

   Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.