{"id":915,"date":"2024-05-23T16:44:52","date_gmt":"2024-05-23T16:44:52","guid":{"rendered":"http:\/\/dumpshop.me\/?p=915"},"modified":"2024-05-27T09:43:38","modified_gmt":"2024-05-27T09:43:38","slug":"creamy-coconut-lime-chicken","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/23\/creamy-coconut-lime-chicken\/","title":{"rendered":"Creamy Coconut Lime Chicken"},"content":{"rendered":"

Chicken breast coated in a creamy, tangy and delicious coconut and lime sauce!<\/span><\/strong><\/span><\/p>\n

Coconut and lime is such an under-represented flavour combination. It’s one of my favourites though, especially in this context. Follow me…<\/p>\n

\"overhead<\/p>\n

Pan-Fried Chicken Breast<\/strong><\/span><\/h2>\n

We’ll talk about the sauce in just a sec, but first let’s quickly go over what’s going down with the chicken. When it comes to preparation, you’ll simply want to slice and season it<\/strong>. Slicing the chicken breasts will create 4 even-sized breasts<\/strong>, which in turn will cook quicker and more evenly<\/strong>. When seasoning the chicken I like to add in flour<\/strong>. This will help provide the chicken with a nice golden crust<\/strong>, which in turn helps the sauce cling to the chicken<\/strong>.<\/p>\n

Frying the chicken<\/h3>\n

Because you’ve halved the breasts they won’t take long to cook. Plus they’ll carry on cooking slightly as they rest and when placed back in the pan. To add to the coconut flavour of the dish I love frying the chicken in coconut oil<\/strong>. However, you can sub another cooking oil if you don’t have it.<\/p>\n

Process shots: slice chicken (photos 1&2), dredge in seasoned flour (photos 3&4), fry (photos 5&6).<\/em><\/span><\/p>\n

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Creamy Coconut Lime Sauce<\/strong><\/span><\/h2>\n

The sauce is incredibly simple to make and will start with the leftover fat in the pan. Here’s what you’ll need:<\/em><\/span><\/p>\n