How to make Sauteed chicken breast in tamarind habanero reduction sauce for beginners

Sauteed chicken breast in tamarind habanero reduction sauce - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Sauteed chicken breast in tamarind habanero reduction sauce! A quick and easy dinner that is ready in under 20 minutes! Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare. The sauce goes together in moments, finishes reducing while the chicken rests, and uses only three ingredients. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. 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. 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, remove it from the pan, deglaze the pan with some wine, let it cook down to an essence and then add some chicken stock or beef stock.

You can cook Sauteed chicken breast in tamarind habanero reduction sauce with 8 Ingredients and 12 steps. See the following guide!

1. 1 lb chicken breast, boneless.
2. 1 tsp himalayan pink salt.
3. 2 cup water.
4. 6 tamarinds, fresh.
5. 1 habanero pepper, medium.
6. 1 tbsp coconut oil, organic.
7. 1 cup Tuscan kale.
8. 10 cherry tomatoes.

How to Make Sautéed Chicken Breast in a Mushroom Gruyere Sauce. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire. Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce. Dredge chicken in flour and shake off excess.

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!.

Sprinkle chicken with salt and pepper. Chicken Breast Sauce Recipes on Yummly The chicken breasts are simply poached or sauteed then they're placed on rice, topped with rich homemade hollandaise sauce. Kosher salt and freshly ground black pepper. Remove the chicken breasts and set aside.