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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. chicken breast tenderloins
- salt
- pepper
- 1/4 cup butter (divided)
- 1/4 cup shallots (finely chopped)
- 1 1/4 tsp. curry powder
- 1 cup Santa Cruz Organic Apple Juice
- 1/2 cup unsweetened coconut milk
- 1 tsp. chopped fresh cilantro
- 1 tsp. chopped fresh mint
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Directions
- SEASON chicken tenderloins with salt and pepper. Heat 2 tablespoons butter in large skillet over medium-high heat. Saute chicken until cooked through and golden brown on all sides. Transfer chicken to plate. Tent with foil.
- REDUCE heat to medium. Add remaining butter to pan. Saute shallots and curry powder, cooking and stirring until softened, about 3 minutes. Add apple juice to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce reduces and begins to thicken, about 6 minutes.
- ADD coconut milk, cilantro and mint to skillet. Cook and stir until blended. Season to taste with salt and pepper. Return chicken and accumulated juices to skillet. Simmer until heated through, about 4 minutes. Transfer chicken to serving plate. Serve sauce over chicken.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol120mg40% |
Sodium380mg16% |
Potassium530mg15% |
Protein31g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A10% |
Vitamin C6% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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