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

Hello everybody, hope you are having an amazing day today. 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare. The sauce goes together in moments, finishes reducing while the chicken rests, and uses only three ingredients.

Sauteed chicken breast in tamarind habanero reduction sauce is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sauteed chicken breast in tamarind habanero reduction sauce is something that I have loved my entire life.

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

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
  1. Take 1 lb chicken breast, boneless
  2. Take 1 tsp himalayan pink salt
  3. Take 2 cup water
  4. Make ready 6 tamarinds, fresh
  5. Make ready 1 habanero pepper, medium
  6. Make ready 1 tbsp coconut oil, organic
  7. Get 1 cup Tuscan kale
  8. Make ready 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. Dredge chicken in flour and shake off excess. Sprinkle chicken with salt and pepper.

Instructions 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!

Serve sauce over chicken and garnish with. With only four ingredients the Simple Chive Sauce pairs perfectly with chicken breasts. Sprinkle chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning to coat all sides. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.

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