You know those magazines on the airplane – that you look through when you have nothing to do…. ya! So glad I looked. I found this recipe, tore out the page…and have probably now made this 5 times in the last year! What a great recipe. I have only made slight changes on this recipe (like more tomatoes and artichokes, and coconut milk instead of evaporated milk and coconut extract). We also like to serve this over orzo – the sauce just seeps right into the orzo and makes it so nice and rich. This recipe is by Chef Michael Cordua:
6 chicken breasts
Oil
Salt
Pepper
2 tsp beef bouillon
4 Tbls Lemon juice
4 Tbls lime juice
4 sticks butter, softened at room temperature
12 oz coconut milk
1 tsp sugar
1 c artichokes, chopped
1/2 c tomatoes, diced
cilantro
1 c dried orzo, cook according to package
Heat oil in large pan. Season chicken with salt and pepper. Cook on both sides till cooked through – approximately 6-10 minutes on each side. In small bowl mix coconut milk and sugar and let sit. Begin to cook orzo according to the package. In a sauce pan over medium heat combine beef bouillon and juices (do not overheat!). Heat this until syrupy. Lower heat and whisk in butter a little at a t time until incorporated. Season with salt. Add coconut milk, artichokes and tomatoes to sauce and heat.
Place orzo on plate, top with chicken and pour sauce over chicken. Garnish with cilantro. YUMMO!!!
*Note, my picture does NOT do it justice! Next time I make it I’ll see if I can capture it better – this is such a great recipe!
Here is the original recipe: Michael Cordue