Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love! Dinner Appetizer, Dinner, Dinner Side Dish, Dinner Dessert, Dinner Recipes, Dinner Ideas
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4-6 boneless, skinless chicken breasts Salt and pepper https://4.bp.blogspot.com/-g3moZlwQ1e0/Xa_HGYqmoFI/AAAAAAAACn8/w7EVkyRLRMEWR_2mb-ShzqqmM-SKIm7tACNcBGAsYHQ/s1600/Basil_%2526_Lemon_Baked_Salmon_In_Foil.jpg=B28&C28&B29 1/2 cup diced onion 1 red bell pepper, diced And so on.
Instructions:
Step number 1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
Step 2, Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
Step three, In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
Complete Ingredients and Instructions: https://letsdishrecipes.com/creamy-coconut-lime-chicken
