Prep Time 15 min
Cook Time 45 Min
Servings 4
Difficulty Easy


  • 1 1/4 pounds chicken breast tenderloins
  • Salt and pepper
  • 1/4 cup butter, divided
  • 1/4 cup finely chopped shallots
  • 1 1/4 teaspoons curry powder
  • 1 cup Santa Cruz Organic® Apple Juice
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon Chopped fresh mint


  • Step 1

    SEASON chicken tenderloins with salt and pepper. Heat 2 tablespoons butter in large skillet over medium-high heat. Saute chicken until cooked through and golden brown on all sides. Transfer chicken to plate. Tent with foil.

  • Step 2

    REDUCE heat to medium. Add remaining butter to pan. Saute shallots and curry powder, cooking and stirring until softened, about 3 minutes. Add apple juice to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce reduces and begins to thicken, about 6 minutes.

  • Step 3

    ADD coconut milk, cilantro and mint to skillet. Cook and stir until blended. Season to taste with salt and pepper. Return chicken and accumulated juices to skillet. Simmer until heated through, about 4 minutes. Transfer chicken to serving plate. Serve sauce over chicken.

Serving size

  • Calories 570
  • Calories from Fat360g
  • Total Fat 40g
  • Saturated Fat 17g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 870mg
  • Total Carbohydrates 31g
  • Dietary Fiber 3g
  • Sugars 7g
  • Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet