John Myers
Chicken Breast with Carrot Coconut Cream Sauce
The perfect chicken breast with carrot coconut cream sauce recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh chicken breast
- 200 g Carrots
- 2 Pc. Diced onion
- 1 Pc. Chili pepper finely chopped
- 200 g Coconut cream
- 400 ml Vegetable broth
- 1 Pc. Fresh lime
- Salt pepper…
- Tie base for light sauce
- Sunflower oil
- 4 tbsp Flour
- Clean, dry and flour the chicken breast. Peel the carrot cleans and cut into strips. Peel and dice onions. Heat the oil. Sauté the carrots and onions, add the chilli pepper and stir in the coconut cream. Pour the vegetable stock over everything and let it boil down for approx. 8 minutes, then add the juice and zest of the untreated lime. Fry the chicken breast fillet on both sides. Thicken the sauce with the base for light sauces and garnish with salt and pepper. Serve the chicken breast on the preheated tale with the sauce, fresh bagutte goes particularly well with it. Bon Appetit…
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