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Coconut Curry Chicken Breasts
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470 Crockpot Recipes
I know that a lot of you have at least one of these efficient and time saving appliances hidden away somewhere in your kitchen collecting dust. You probably thought that the crock pot was just for making soups or stews. Well guess what, you Product details
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

Directions:
In a medium saucepan, melt the butter with 2 tablespoons olive oil over medium heat. Add onion and garlic; sauté for about 2 minutes. Stir in the flour until well blended. Stir in chicken broth and cream of coconut; stir to blend. Add the curry powder. Continue cooking until thickened and bubbly; set aside.

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.

Makes 4 Servings