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Serve this easy, tasty chicken dish with jasmine rice.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175°F). Remove chicken; keep warm. Discard drippings.

  • For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.

  • Spoon sauce over chicken. If desired, serve with lime wedges and additional basil.


To finely chop lemongrass, smash first with a rolling pin, then finely chop.

Nutrition Facts

523 calories; 41 g total fat; 17 g saturated fat; 7 g polyunsaturated fat; 14 g monounsaturated fat; 193 mg cholesterol; 427 mg sodium. 499 mg potassium; 4 g carbohydrates; 1 g fiber; 1 g sugar; 34 g protein; 0 g trans fatty acid; 249 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 17 mcg folate; 1 mcg vitamin b12; 27 mg calcium; 2 mg iron;


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