Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Heat up a large skillet over medium high heat. then pour in the olive oil.

Sauteed chicken breast in tamarind habanero reduction sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Sauteed chicken breast in tamarind habanero reduction sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:

1. Make ready 1 lb chicken breast, boneless
2. Get 1 tsp himalayan pink salt
3. Prepare 2 cup water
4. Make ready 6 tamarinds, fresh
5. Prepare 1 habanero pepper, medium
6. Prepare 1 tbsp coconut oil, organic
7. Prepare 1 cup Tuscan kale
8. Take 10 cherry tomatoes

Pour over chicken; turn to coat. Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. The tamarind and ginger give the roasted chicken a sweet and spicy flavor. Season the duck breast with salt and pepper.

Steps to make Sauteed chicken breast in tamarind habanero reduction sauce:

1. Peel tamarinds and remove seeds.
2. Bring water and salt to a boil.
3. Add tamarind pulp and seeds from habanero pepper.
4. Slice rest of pepper and put aside.
5. Bring ingredients to a boil and reduce water over medium meat.
6. Mash tamarind pulp while reducing to loosen flesh.
7. Heat coconut oil in sautee pan over medium high heat.
8. Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh.
9. After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way.
10. Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes.
11. Spoon remaining sauce over chicken.
12. Enjoy!

The tamarind and ginger give the roasted chicken a sweet and spicy flavor. Season the duck breast with salt and pepper. For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear.

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So that is going to wrap it up with this exceptional food sauteed chicken breast in tamarind habanero reduction sauce recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!