Hello everybody, it is Jim, 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sauteed chicken breast in tamarind habanero reduction sauce is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Sauteed chicken breast in tamarind habanero reduction sauce is something that I have loved my entire life.

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. Here's where you saute, lets say a chicken breast, in a saute pan.

To get started with this recipe, we must first prepare a few components. 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. Take 1 lb chicken breast, boneless
2. Prepare 1 tsp himalayan pink salt
3. Take 2 cup water
4. Make ready 6 tamarinds, fresh
5. Make ready 1 habanero pepper, medium
6. Make ready 1 tbsp coconut oil, organic
7. Prepare 1 cup Tuscan kale
8. Prepare 10 cherry tomatoes

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. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms.

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!

DIRECTIONS Wash and trim chicken breasts. Add the minced garlic and reduce the sauce by one half. Place each chicken breast half between slices of wax paper or plastic wrap. Swirl the butter around until it is hazelnut brown. Chicken and vegetables in a sticky sweet and citrusy sauce - now what could be better for a speedy dinner midweek!

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