Creamy Chicken in Coconut and Lemon Sauce

Name: Creamy Chicken in Coconut and Lemon Sauce
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 17-07-2018

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.