"Hunger is the best sauce in the world."--Cervantes

Creamy Coconut Chicken Recipe

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This recipe for Creamy Coconut Chicken, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Richards - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt

Directions:
Directions:
1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

 

 

 

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