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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bring water and salt to a boil. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go.

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

To begin with this particular recipe, we must first 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 can achieve that.

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

Simply season with kosher salt and pepper and cook in a skillet in hot 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. 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.

Steps 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!

Here's where you saute, lets say a chicken breast, in a saute pan. Balsamic Reduction Sauce Indian Sauces Homemade Hollandaise Sauce Marsala Sauce Mushroom Cream Sauces Pan Seared Chicken Baked Chicken Breast Breast Recipe Zucchini Bread. Kosher salt and freshly ground black pepper. Quick and Easy Sauteed Chicken Breast. Pan Seared Chicken Breasts with Herb Butter Sauce

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