Judges
loved this! Shauna Evans from Provo, Utah wins this year’s recipe
contest in the chicken category. This savory recipe takes chicken
breasts quickly sautéed in butter and combines a tomato based sauce
flavored with coconut milk, onion and ginger. Plus, for those who like a
little heat, cayenne pepper spices it up (or leave it out for a milder
version).
COOKING INSTRUCTIONS
NUTRITION
6 Serving Instructions
Thaw in refrigeratorRICE: In sauce pan, add rice and 2-1/4 cups water. Bring to boil. Stir once, cover and cook on low heat for 20-25 minutes. Fluff with fork.
1. Meanwhile, place butter in large sauté pan, melt over medium heat.
2. Remove chicken breasts using tongs and place in pan.
3. Brown chicken 2-3 minutes per side.
4. Add tomato mixture, cover pan and cook on medium-low for 20-25 minutes.
5. Slowly stir in coconut milk mixture, bring to a boil stirring constantly. Reduce heat to low and simmer 4-5 minutes.
6. Serve chicken over rice. (Optional: sprinkle parsley lightly over chicken for added presentation.)
Prep time: 40-45 min.
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