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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites. This time, I am going to make it a little 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 enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sauteed chicken breast in tamarind habanero reduction sauce is something that I have loved my whole life. They’re fine and they look fantastic.

Bring water and salt to a boil. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go.

To begin with this particular recipe, we must first 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. Make ready 1 lb chicken breast, boneless
  2. Take 1 tsp himalayan pink salt
  3. Get 2 cup water
  4. Prepare 6 tamarinds, fresh
  5. Get 1 habanero pepper, medium
  6. Take 1 tbsp coconut oil, organic
  7. Get 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. Quick chicken dinner that's elegant enough for company - a lightly crusted chicken breast with an incredible creamy mushroom sauce. Boneless thigh fillets work as well.

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!

Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms. I found this wonderful Gluten Free Sauce by: Robert Rothschild Farm Peach Mango Habanero Sauce It tasted great. We placed Boneless Skinless Chicken Breast in a Ziplock bag I served the Chicken with a simple Jasmine Rice and Spinach Sauteed in Olive Oil with Garlic and some Red Pepper Flakes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce.

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