Easiest Way to Cook Appetizing Sauteed chicken breast in tamarind habanero reduction sauce

Sauteed chicken breast in tamarind habanero reduction sauce. 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.

It's fancy enough for company and simple enough for everyday fare. Sauteed Chicken Breast With Artichokes And PeppersFood Network UK. unsalted butter, flat leaf. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. You can have Sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sauteed chicken breast in tamarind habanero reduction sauce

1. It's 1 lb of chicken breast, boneless.
2. Prepare 1 tsp of himalayan pink salt.
3. It's 2 cup of water.
4. It's 6 of tamarinds, fresh.
5. It's 1 of habanero pepper, medium.
6. It's 1 tbsp of coconut oil, organic.
7. You need 1 cup of Tuscan kale.
8. You need 10 of 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. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.

Sauteed chicken breast in tamarind habanero reduction sauce instructions

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. Add tamarind paste, sugar, salt, and pepper to the pot. Cook on medium-high heat until slightly thickened. Add the sautéed shrimps and stir carefully so that the shrimps cooked through and coated with the sauce.

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