Sauted Chicken Breasts with Coconut Milk Recipe
Ingredients:
- 4 chicken breasts
- 2 tablespoons coconut oil
- 2/3 cup almond milk
- 1 big bunch of scallions or green onions, sliced
- 1/3 cup sliced cabbage
- 1 lime
Instructions:
Pound the thicker side of the chicken breast between sheets of plastic wrap to make it longer in thickness in general. Season lightly with salt.
Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and saute the chicken without bothering the pieces for 5 to 5
minutes.
Turn the chicken over to other hand and saute, simmer to another 4 to 5 minutes or until the inside is cooked through. You’ll know it’s time to flip the chicken when the top seems opaque.
Remove the chicken to a plate and then squeeze the juice out of the lime into the skillet and stir; include the coconut milk, bring it to a simmer. Return chicken breasts and add onions and green onions. Heat and serve. Great with rice.
Serves 4 people.
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