How to Cook Perfect Sauteed chicken breast in tamarind habanero reduction sauce

Sauteed chicken breast in tamarind habanero reduction 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 goes together in moments, finishes reducing while the chicken rests, and uses only three ingredients. How to Make Sautéed Chicken Breast in a Mushroom Gruyere Sauce. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire..on Yummly you can have Sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sauteed chicken breast in tamarind habanero reduction sauce

1. You need 1 lb of chicken breast, boneless.
2. You need 1 tsp of himalayan pink salt.
3. Prepare 2 cup of water.
4. You need 6 of tamarinds, fresh.
5. You need 1 of habanero pepper, medium.
6. It's 1 tbsp of coconut oil, organic.
7. It's 1 cup of Tuscan kale.
8. Prepare 10 of cherry tomatoes.

Sautéed Chicken Breasts In Garlic Olive Oil With Mixed Mushrooms, Grilled Chicken Breasts With Sautéed Mushrooms, Sauteed Chicken Sauteed Chicken Breasts with Mushroom- Madeira SauceRecipe Girl. salt, fresh mushrooms, unsalted butter, boneless skinless chicken breast. 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, remove it from the pan, deglaze the pan with some wine, let it cook down to an essence and then add some chicken stock or beef stock. Dredge chicken in flour and shake off excess.

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!.

Sprinkle chicken with salt and pepper. Kosher salt and freshly ground black pepper. The chicken breasts are simply poached or sauteed then they're placed on rice, topped with rich homemade hollandaise sauce. The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed in butter until browned and cooked through. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.