I rarely have an issue with portion control, considering my job title, but this recipe had me wanting to finish the entire dish in one sitting. The light flour dusting before tossing the chicken slices in the skillet adds depth and what seems like guilty comfort to the recipe, but it's still healthy!
[cooked-sharing]
Slice chicken breasts lengthwise into 1/4″ filets. Season all sides with salt and pepper.
Preheat 2-3 TB of extra virgin olive oil in a large skillet over medium heat.
Meanwhile, lightly drag the seasoned chicken breast slices through the tapioca starch. Shake off excess.
Pan-fry all of the slices for 4-5 minutes per side or until golden brown and cooked through.
Place it on a paper-towel lined plate. Pour in the coconut milk, butter, garlic, + dashes of salt and pepper. Bring to a simmer and cook for 5-7 minutes. Add in the chicken slices + tarragon- cook for 2 minutes.
Recommended to serve on a platter with roasted asparagus or broccoli + chopped chives on top.
Ingredients
Directions
Slice chicken breasts lengthwise into 1/4″ filets. Season all sides with salt and pepper.
Preheat 2-3 TB of extra virgin olive oil in a large skillet over medium heat.
Meanwhile, lightly drag the seasoned chicken breast slices through the tapioca starch. Shake off excess.
Pan-fry all of the slices for 4-5 minutes per side or until golden brown and cooked through.
Place it on a paper-towel lined plate. Pour in the coconut milk, butter, garlic, + dashes of salt and pepper. Bring to a simmer and cook for 5-7 minutes. Add in the chicken slices + tarragon- cook for 2 minutes.
Recommended to serve on a platter with roasted asparagus or broccoli + chopped chives on top.