Coriander and Lime Chicken

This was delicious and very easy to make. Does not take much time at all to make either and I love that!

*Taken from the Family Circle book 'Quick Short Chicken Recipes' published 1999*

Ingredients

2/3 cups (160g) coconut cream

1/2 cup (125ml) chicken stock

1 1/2 tbs lime juice

2 tsp grated fresh ginger

4 chicken breast fillets

plain flour, for dusting

2 tbs oil

2 tbs chopped fresh coriander leaves

fresh coriander leaves, extra, to garnish

Method

Whisk the coconut cream, stock, lime juice and ginger together in a medium bowl. Cut the chicken across the grain into 1 cm slices and lightly coat with flour.

Heat the oil in a frying pan and cook the chicken over medium heat for 4-5 minutes, or until golden brown. Remove from the pan and keep warm. Add the coconut cream mixture to the pan and bring to the boil. Cook for 5 minutes or until the sauce is reduced by half and thickened slightly.

Return the chicken strips to the pan, add the coriander and simmer for 1 minute to heat the chicken through. Garnish with the extra coriander leaves. Serve with steamed jasmine rice.

Serves 4