This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk's creamy consistency is perfect for making quick pan sauces--no need to add a thickener. Source: EatingWell Magazine, May 2020

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.

  • Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.


Tip: Red Thai curry paste's aromatic blend of lemongrass, ginger and chile peppers is in the middle of the road heat-wise--try green curry paste for more heat or yellow for less.

Nutrition Facts

387 calories; 16.7 g total fat; 5.8 g saturated fat; 65 mg cholesterol; 195 mg sodium. 168 mg potassium; 27.2 g carbohydrates; 2.6 g fiber; 4 g sugar; 31.7 g protein; 7 IU vitamin a iu; 1 mg vitamin c; 39 mcg folate; 19 mg calcium; 2 mg iron; 60 mg magnesium; 3 g added sugar;