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Main dishes

Skillet Coconut Chicken

Skillet Coconut Chicken recipe
Recipe and Photo by: Better Homes and Gardens
"The nutty, fruity, coconut-infused sauce adds a distinctive sweetness to boneless chicken breasts in this easy skillet recipe.
time
prep:
25 min
total:
45 min
servings
total:
6 servings

What You Need

6
medium  boneless skinless chicken breasts
1/2
tsp.  salt
1/2
tsp.  ground black pepper
2
Tbsp.  butter
1
 14-oz. can unsweetened coconut milk
1/3
cup  cold water
1
Tbsp.  cornstarch
1/2
cup  coarsely chopped almonds
1/2
cup  snipped dried apricots
1
tsp.  finely shredded lemon peel
2
Tbsp.  lemon juice
1/4
tsp.  salt
1/8
tsp.  cayenne pepper
3
cups  hot cooked rice
1/3
cup  golden raisins
2
 green onions, thinly bias sliced

Make It

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.

K:63596v0:148207     Copyright - © [1994-2013] Meredith Corporation
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