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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Sauteed chicken breast in tamarind habanero reduction sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Sauteed chicken breast in tamarind habanero reduction sauce is something that I’ve loved my whole life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
  1. Take chicken breast, boneless
  2. Make ready himalayan pink salt
  3. Get water
  4. Prepare tamarinds, fresh
  5. Prepare habanero pepper, medium
  6. Make ready coconut oil, organic
  7. Prepare Tuscan kale
  8. Get 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. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms. DIRECTIONS Wash and trim chicken breasts.

Step by Step 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 minced garlic and reduce the sauce by one half. Kosher salt and freshly ground black pepper. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

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