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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Balsamic Reduction Sauce Indian Sauces Homemade Hollandaise Sauce Marsala Sauce Mushroom Cream Sauces Pan Seared Chicken Baked Chicken Breast Breast Recipe Zucchini Bread. Recipe: Perfect 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.

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

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

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. Add tamarind paste, sugar, salt, and pepper to the pot. Cook on medium-high heat until slightly thickened.

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!

Add the sautéed shrimps and stir carefully so that the shrimps cooked through and coated with the sauce. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. 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. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce.

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