The nutty, fruity, coconut-infused sauce adds a distinctive sweetness to simply cooked boneless chicken breasts.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.

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  • 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.

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  • 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.

Nutrition Facts

556 calories; 24 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 98 mg cholesterol; 423 mg sodium. 616 mg potassium; 43 g carbohydrates; 3 g fiber; 7 g sugar; 41 g protein; 583 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 4 mg iron;

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