Skillet Coconut Chicken

By jkenb

Ingredients

• 6 medium skinless, boneless chicken breast halves
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. butter
• 1 14-oz. can unsweetened coconut milk
• 1/3 cup cold water
• 1 Tbsp. cornstarch
• 1/2 cup coarsely chopped almonds
• 1/2 cup snipped dried apricots
• 1 tsp. finely shredded lemon peel
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 cups hot cooked rice
• 1/3 cup golden raisins
• 2 green onions, thinly bias sliced

Preparation

Step 1

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

2. 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.

3. 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.