Sunday, May 23, 2010

Lime Coconut Chicken

In my constant online food blogger reading, I spotted a recipe for chicken piccata and it lodged in my brain.  Last night I thawed a boneless, skinless chicken breast and proceeded to make up another version, since I had limes instead of lemons.

Lime Coconut Chicken
  • 2 Boneless, skinless chicken breasts
  • 1/4 cup flour
  • 1 lime, zest and juice
  • 1/2 cup flaked coconut
  • 2 T butter
  • 1 cup white wine
  • 2 T. cooking oil
  • 2 T. chopped cilantro or parsley
  • Pound the chicken breast flat between two pieces of plastic wrap (put smooth side of breast down)
  • Heat some oil and butter in a pan over medium heat.
  • Dredge the flattened breast pieces in the flour and cook in pan until both sides are brown and chicken is done.
  • Remove chicken from pan to a plate and keep warm.
  • Toss the coconut into the hot pan and stir a bit til it turns golden.
  • Pour in lime juice and white wine to taste and cook to form a sauce, scraping up the browned bits.
  • Pour over the chicken and serve with rice.
  • Garnish with chopped cilantro or parsley.
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