Chiken Caribbean
By merrianne
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Ingredients
- 4 medium skinless, boneless chicken breast halves
- 1 T. butter
- 1/4 c. orange juice
- 1/2 c. coconut milk
- 2 T. fresh basil
- 1/2 t. jerl seasoning
- 2 c. cooked rice
- 1 t. shredded orange peel
Details
Servings 4
Preparation
Step 1
Rinse chicken; pat dry. In a large skillet cook chicken over medium heat in hot butter, about 10 minutes, or till tender and no longer pink, turning once. Remove from pan, reserving pan drippings; keep chicken warm.
Carefully stir orange juice into pan, scraping up any browned bits. Stir in coconut milk, basil, and jerk seasoning. Bring boiling; reduce heat. Simmer gently, uncovered, for 2 minutes or till reduced to 1/2 cup. Return chicken to skillet. Heat through, spooning sauce over chicken.
Serve chicken over rice.
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