If our creamy Tuscan chicken is a mainstay at your house, this recipe is going to be just the thing to shake up your weeknight dinner routine. We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty.
Ingreadient
- 6 chicken cutlets (about 1 1/2 lb. total)
- 1 tsp. sweet paprika
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. coconut oil or vegetable oil
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 cloves garlic, finely chopped
- 4 tsp. finely chopped peeled ginger (from 1 [2"] piece))
- 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)
- 1 Tbsp. tomato paste
- 1 (15-oz.) can unsweetened coconut milk
- 1 Tbsp. light brown sugar
- 1/4 c. fresh cilantro leaves, coarsely chopped
- 1 Tbsp. fresh lime juice
Direction
- Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
- Add milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more.
- Remove from heat. Stir in cilantro and lime juice.
