Sauteed chicken breast in tamarind habanero reduction sauce. Bring water and salt to a boil. 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.
Another basic reduction sauce I make a lot at home is a simple pan sauce. Dredge chicken in flour and shake off excess. Sprinkle chicken with salt and pepper. You can cook Sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Sauteed chicken breast in tamarind habanero reduction sauce
- It's 1 lb of chicken breast, boneless.
- You need 1 tsp of himalayan pink salt.
- Prepare 2 cup of water.
- Prepare 6 of tamarinds, fresh.
- You need 1 of habanero pepper, medium.
- You need 1 tbsp of coconut oil, organic.
- Prepare 1 cup of Tuscan kale.
- Prepare 10 of cherry tomatoes.
Serve sauce over chicken and garnish with. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. I paired this chicken with the spicy orange sauce and thought it was delicious. Kosher salt and freshly ground black pepper.
Sauteed chicken breast in tamarind habanero reduction sauce instructions
- Peel tamarinds and remove seeds..
- Bring water and salt to a boil..
- Add tamarind pulp and seeds from habanero pepper..
- Slice rest of pepper and put aside..
- Bring ingredients to a boil and reduce water over medium meat..
- Mash tamarind pulp while reducing to loosen flesh..
- Heat coconut oil in sautee pan over medium high heat..
- Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh..
- After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way..
- Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes..
- Spoon remaining sauce over chicken..
- Enjoy!.
Sauteed Chicken in Mustard and Herb Sauce. 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. I sautéed the onions and garlic for a bit. I also toasted some cumin seeds and allspice berries in a dry pan then ground them up (I have to recommend getting a mortar and pestle.