Coconut Dijon Breast of Chicken, the perfect WOW factor!

I've written, deleted, and rewritten this first paragraph several times to describe Coconut Dijon breast of chicken; however, I concluded that I would get right to the recipe without further delay so that you could experience the wonderful flavors that the marriage of French, Indian, and S.E. Asian cuisine can exude. This is one dish that you've got to make the next time you decide on chicken.

3 large chicken breasts, bone in and cut in halves
1 large yellow onion, finely chopped
4 cloves of garlic, finely chopped
3 scallions, chopped
1/4 cup of chopped parsley
4 tablespoons of capers
1 can of sliced water chestnuts
2 tablespoons of freshly chopped ginger
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of oyster sauce
3 tablespoons of Dijon mustard
3/4 cup of dry white wine (or white rice wine)
3/4 cup of coconut cream
1/2 teaspoon of pepper
salt to taste

In a medium sized Dutch oven, heat the olive oil over medium high heat. Saute the chicken breast pieces until lightly browned, usually taking about 10 minutes.

Remove chicken breast pieces and set aside. In the same pot, add the chopped yellow onion, garlic, and ginger and saute for about 5 minutes over medium heat. Check to make sure they don't burn.

Add the white wine and stir with a spatula to de-glaze pan. Add the capers, then the curry powder, and oyster sauce. Stir until well blended.

Next add the coconut cream and Dijon mustard. Stir to blend then add the water chestnuts, pepper, and parsley. Stir well, lower heat, and add the chicken breast pieces back into the pot. Add the scallions, cover, and cook on low heat for another 10 to 15 minutes.

This entree can be served by itself with a side of green vegetable of your choice as well as steamed white rice or baby Yukon boiled potatoes. Friends, family, and fellow co workers were given a chance to try this dish and the consensus was unanimous.... the flavor was incredible!