Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Lemon Caper Chicken and Rice Casserole
20 minutes to assemble
15 minutes to cook
Total time: 35 minutes
15 minutes to cook
Total time: 35 minutes
4 Servings
20 minutes to assemble
15 minutes to cook
Total time: 35 minutes
15 minutes to cook
Total time: 35 minutes
4 Servings
Your mouth will do a dance when it encounters the tart lemon, salty capers, Coconut Milk and curried rice in this flavor-filled dish.
Ingredients
- 1-7 oz box Yellow Curry Rice*, prepared (set aside, keeping warm)
- 2 skinless boneless chicken breasts divided (split in half)
- Salt and pepper
- 1 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon chopped shallots
- 3 tablespoons capers
- 1 lemon, sliced into circles
- 1/2-13.5 oz can Coconut Milk
- 1/2 teaspoon sugar
Directions
- Preheat oven to 375°F.
- Salt and pepper chicken to taste and dredge in flour.
- In large skillet, heat the olive oil and butter over medium high heat. Add chicken breasts and brown well on both sides. Remove from pan and set aside.
- Add shallots and capers to pan drippings. Sauté for 1 minute and add lemons, Coconut Milk and sugar. Bring to a boil and simmer for 2 minutes.
- Place Yellow Curry Rice in an ovenproof casserole dish and top with chicken. Pour coconut milk mixture over chicken.
- Bake for 15 minutes or until chicken is cooked through. Serve hot.
In This Recipe
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