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Recipe of Creamy Chicken in Coconut and Lemon Sauce
Recipe

Creamy Chicken in Coconut and Lemon Sauce

10 mins
20 mins
Low
34
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If you do not know what to prepare at meal time that is different and easy, prepare these chicken breasts, in a creamy sauce with the touch of coconut, almond and lemon juice, this recipe is ideal for sharing with your family.

Ingredients

4 portions
  • 3 tablespoons Margarina Primavera® special coconut and almond oils, bar 90 g
  • 3 chicken breasts
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons Margarina Primavera® special coconut and almond oils, 90 g bar, for the sauce
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped, for the sauce
  • 2 tablespoons dried chili, finely chopped, for the sauce
  • 1/2 cups chicken soup, for the sauce
  • 1/4 cups lemon juice, for the sauce
  • 1/4 cups coconut cream, for the sauce
  • 1/4 cups fresh coriander, finely chopped
  • to taste yellow lemon, and green in slices
  • to taste almond, filleted and toasted

Preparation

Heat a skillet over medium heat with 3 tablespoons of Margarine Primavera ® Special Coconut and Almond Oils, cook the chicken breasts until brown and well done, remove from the pan and reserve.
Heat two tablespoons of Margarine Primavera ® Special coconut and almond oils to the pan and cook the onion, garlic, and dried tree chili until they release their aroma. Add the chicken stock, the yellow lemon juice, the coconut cream and the coriander and cook until incorporated.
Return the chicken breasts and cover with the sauce, cook for 5 minutes, add slices of yellow lemon and reserve. Serve the breasts, sauté and accompany slices of yellow, green and toasted almonds.

PRESENTATION

Decorate with sliced ​​yellow lemons and sliced ​​almonds, served with salad and rice.

TIPS

Temper the cream before pouring it into the hot preparation so it does not cut.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
190.3
kcal
9.52%
Carbohydrate, by difference
7.6
g
2.53%
Protein
15.2
g
30.4%
Total lipid (fat)
11.4
g
17.54%
100
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Provided by USDA
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