Chicken Breast With Coconut Sauce

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced

8 chicken breasts, boned, skinned, pounded to 1/2" thickness
In a heavy bottomed skillet, saute onions and garlic. Add chicken
breasts and brown lightly. Do not allow garlic to brown (you might
want to add it towards the end of the saute).

Sauce:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and
simmer, stirring occasionally, until chicken is tender.

To Serve:

1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20
minutes. Place on serving dish and ladle over with sauce. Garnish
with chopped parsley.

Makes 8 Servings, 1 chicken breast per serving.


SOURCE: Our_Recipe_World
Posted By: "Gretchen" >

PS: Recipe does not specify if the coconut milk sold in supermarkets for
mixing drinks etc
is ok, or if the other type sold in Asian specialty stores is required.

From Ann In Fla

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