Lemon Butter Chicken in Coconut Milk

Hi guys! Today I'm going to introduce you this one skillet dinner! August is coming to an end but it's still hot in Japan. This muggy weather seems never-ending seriously. So I think this comfort food is perfect for you are down in the heat. The golden brown chicken is so tender and juicy, lemon butter coconut milk sauce is flavorful, creamy, not heavy and refreshing!

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Lemon Butter Chicken in Coconut Milk

• Ingredients (serves for 2)

14oz(400g) boneless chicken legs(or breasts), cut into 4peases

1/2 lemon, squeezed

1/2 cup coconut milk

1 clove garlic, thinly sliced

2tbsp salted butter

1tbsp olive oil

1/4 cup white wine

salt and pepper, to taste

Chopped cilantro for garnish

Sliced lemon for garnish

•Instructions

1.Season chicken legs with salt and pepper, to taste.

2.Heat the olive oil in a large skillet over medium high heat. Add garlic slices and chicken legs, 3-5 minutes per side until until golden brown.

3.Pour white wine into the skillet, turn the heat medium low, add coconut milK and simmer for 5 minutes.

4.Add lemon juice and butter, test the sauce and season with salt and pepper as needed.

5.Place fresh lemon slices on the chicken and sprinkle with fresh chopped cilantro. Enjoy!

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•材料

鶏もも肉(胸肉でも可)　　2枚(400g)

レモン　　1こ(半分は果汁を絞る、半分は薄く輪切りにする）

ココナッツミルク　　100cc

にんにく　　1かけ

バター　　大さじ2

オリーブオイル　　大さじ1

白ワイン(料理酒でも可)　　50cc

塩、胡椒

パクチー　　1束

•作り方

1.鶏もも肉を食べやすい大きさに切る。塩胡椒で下味をつける。

2.フライパンにオリーブオイルを入れにんにくを炒め、香りが出たら鶏肉を皮の面から入れ焼く。(油がたくさん出た場合は拭き取っておく）

3.両面に焼き色がついたら白ワインを入れる。ココナッツミルクも加え蓋をして10分ほど煮込む。

4.レモン果汁とバターを加え、塩胡椒で味を整える。

5.レモンスライスと小さく切ったパクチーを乗せ完成。