Asian

Pan seared chicken with kaffir lime butter sauce is for Dinner.

Pan seared chicken with kaffir lime butter sauce takes 10 minutes to prepare.

Pan seared chicken with kaffir lime butter sauce takes 30 minutes to cook.

Pan seared chicken with kaffir lime butter sauce makes 2 servings.

The ingredients for Pan seared chicken with kaffir lime butter sauce are:

1 bunch fresh mint chopped
2 boneless chicken breasts (4 oz each)
1 Kaffir lime
1/2 c. Israeli couscous
3 T. Butter
4 baby carrots
1 shallot (minced)
4 oz Tatsoi
1/8 c. flour (for dusting chicken)

Here is how you make Pan seared chicken with kaffir lime butter sauce:

Preheat the oven to 500?F. Wash and dry the fresh produce. Heat a pot of salted water to boiling on high. Peel the carrots, then cut them at alternating angles into 1?-inch pieces. Cut the butter into ?-inch cubes. Pick the mint leaves off the stem, then roughly chop. Halve the tatsoi. With a pairing knife or peeler, remove the peel of the kaffir lime, then finely chop the peel to make about 2 to 3 teaspoons of zest (or use a citrus grater). Cut the lime into quarters. Peel and mince the shallot.Place the carrots and tatsoi on a baking sheet and drizzle them with about 2 teaspoons of olive oil. Season with salt and pepper and toss to thoroughly coat the carrots in the olive oil. Roast for 7 to 10 minutes, or until browned and tender.Once the water is boiling, add the Israeli couscous. Cook for 5 to 6 minutes, or until the couscous is completely tender. Drain well and return to the pot. Stir in the juice of 2 kaffir lime wedges and a drizzle of olive oil, then season with salt and pepper to taste.Pat the chicken breasts dry and season with salt and pepper. Gently dip the fillets in the flour to create a thin coating, shaking off any excess. In a medium pan (nonstick, if you have one), heat a little olive oil on medium-high until hot. Cook the fillets for 8 to 12 minutes per side, or until golden brown and cooked through. Transfer to a plate and wipe out the pan. In the pan used for the fish, heat a little olive oil on medium-high until hot. Add the shallot and season with salt and pepper. Cook for 1 minute, or until slightly softened. Add the kaffir lime zest and ? cup of water, then turn of the heat, leaving the pan on the stove. Working in 3 batches, slowly whisk in the butter until completely combined and smooth. Stir in the juice of the remaining kaffir lime wedges and set aside. Just before serving, stir the mint into the couscous. To plate your dish, divide the couscous, roasted vegetables, and cod between 2 plates. Spoon the butter sauce over the top. Enjoy! Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user JLM418.

The nutritional information for Pan seared chicken with kaffir lime butter sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 456.9

• Total Fat: 19.5 g
• Cholesterol: 136.5 mg
• Sodium: 200.9 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 3.2 g
• Protein: 39.7 g

Pan seared chicken with kaffir lime butter sauce is Asian cuisine.