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Ingredients:
- 1 bunch green onions, thinly sliced, about 8 to 10 scallions/green onions
- 1 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup cream of coconut
- 2 to 3 teaspoons curry powder
- 1/2 cup milk or half-and-half
- 4 to 6 chicken breast halves
- Salt and pepper
- 2 tablespoons olive oil
- Fresh chopped parsley or thinly sliced green onions, for garnish
Preparation:
In a large skillet over medium-high heat, cook chicken in 2 tablespoons of olive oil until chicken is browned on both sides, about 4 to 6 minutes. Pour off any excess oil. Add the sauce mixture and bring to a simmer. Reduce heat to low, cover, and cook for about 10 minutes, or until chicken is cooked through. Stir in the milk and heat through. Sprinkle with chopped parsley or more sliced green onion.
Serves 4.
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