Chicken Breast With Coconut Sauce

2 tablespoons coconut oil
3/4 cup sweet Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

3/4 cup canned coconut milk
1/4 cup fresh parsley, chopped

Prepare sauce (see recipe below). In a heavy bottomed skillet, sauté onions. Add chicken breasts and brown lightly. Add sauce to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle sauce over it. Garnish with chopped parsley.


Sauce:

3/4 cup white vinegar
21/2 cups water
1 chicken bouillon cube
4 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoons honey

Combine sauce ingredients in a blender.

Makes 8 Servings.



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