Sauteed chicken breast in tamarind habanero reduction sauce
Sauteed chicken breast in tamarind habanero reduction sauce

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sauteed chicken breast in tamarind habanero reduction sauce is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Sauteed chicken breast in tamarind habanero reduction sauce is something that I have loved my whole life. They are fine and they look fantastic.

A reduction is the result of boiling or cooking down a liquid until it reduces to the consistency of a 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.

To begin with this particular recipe, we must prepare a few components. You can have sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
  1. Get 1 lb chicken breast, boneless
  2. Make ready 1 tsp himalayan pink salt
  3. Make ready 2 cup water
  4. Prepare 6 tamarinds, fresh
  5. Take 1 habanero pepper, medium
  6. Make ready 1 tbsp coconut oil, organic
  7. Take 1 cup Tuscan kale
  8. Prepare 10 cherry tomatoes

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. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms.

Steps to make Sauteed chicken breast in tamarind habanero reduction sauce:
  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!

DIRECTIONS Wash and trim chicken breasts. Add the minced garlic and reduce the sauce by one half. Place each chicken breast half between slices of wax paper or plastic wrap. Swirl the butter around until it is hazelnut brown. Chicken and vegetables in a sticky sweet and citrusy sauce - now what could be better for a speedy dinner midweek!

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