Recipe: Yummy Sauteed chicken breast in tamarind habanero reduction sauce

Sauteed chicken breast in tamarind habanero reduction sauce. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. I paired this chicken with the spicy orange sauce and thought it was delicious. I did cut the chicken into slices before cooking--which helped it to cook faster.

Sauteed chicken breast in tamarind habanero reduction sauce The liquid can be just about anything but is usually Another basic reduction sauce I make a lot at home is a simple pan sauce. Here's where you saute, lets say a chicken breast, in a saute pan. Want fast, simple, inexpensive, and healthy? You can have Sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sauteed chicken breast in tamarind habanero reduction sauce

  1. Prepare 1 lb of chicken breast, boneless.
  2. You need 1 tsp of himalayan pink salt.
  3. Prepare 2 cup of water.
  4. You need 6 of tamarinds, fresh.
  5. Prepare 1 of habanero pepper, medium.
  6. Prepare 1 tbsp of coconut oil, organic.
  7. It's 1 cup of Tuscan kale.
  8. Prepare 10 of cherry tomatoes.

Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms. DIRECTIONS Wash and trim chicken breasts.

Sauteed chicken breast in tamarind habanero reduction sauce instructions

  1. Peel tamarinds and remove seeds..
  2. Bring water and salt to a boil..
  3. Add tamarind pulp and seeds from habanero pepper..
  4. Slice rest of pepper and put aside..
  5. Bring ingredients to a boil and reduce water over medium meat..
  6. Mash tamarind pulp while reducing to loosen flesh..
  7. Heat coconut oil in sautee pan over medium high heat..
  8. Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh..
  9. After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way..
  10. Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes..
  11. Spoon remaining sauce over chicken..
  12. Enjoy!.

Add the minced garlic and reduce the sauce by one half. Kosher salt and freshly ground black pepper. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

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