Creamy Chicken in Coconut and Lemon Sauce
Margarina Primavera
If you don't know what to prepare for lunch that is different, delicious, and easy, cook these little chicken breasts in a creamy sauce with a touch of coconut, almond, and the acidity of yellow lemon juice; this recipe is ideal to share with your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons Margarina Primavera® special coconut and almond oils, bar 90 g
  • 3 chicken breasts
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons Margarina Primavera® special coconut and almond oils, bar 90 g, for the sauce
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped, for the sauce
  • 2 tablespoons dried árbol chile, finely chopped, for the sauce
  • 1/2 cups chicken broth, for sauce
  • 1/4 cups lemon juice, for sauce
  • 1/4 cups coconut cream, for sauce
  • 1/4 cups fresh cilantro, finely chopped
  • lemon, and green sliced
  • almonds, sliced and toasted
Preparation
10 mins
20 mins
Low
  • Heat a skillet over medium heat with 3 tablespoons of Margarina Primavera ® Special Coconut and Almond Oils, cook the chicken breasts until golden and well cooked, remove from the skillet and set aside.
  • Heat two tablespoons of Margarina Primavera ® Special Coconut and Almond Oils in the skillet and cook the onion, garlic, and dried árbol chili until they release their aroma. Add the chicken broth, yellow lemon juice, coconut cream, and cilantro and cook until well combined.
  • Return the chicken breasts and cover with the sauce, cook for 5 minutes, add slices of yellow lemon and set aside. Serve the breasts, sauce them, and accompany with slices of yellow lemon, green lemon, and toasted almonds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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