| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 1/2 pounds Chicken Breasts boneless, skinless
- 2 tablespoon Olive Oil
- 2 tablespoon Butter
- 2 Green Onions green and whites sliced + separated
- 2 cloves Garlic minced
- 1/2 cup Chicken Stock
- 2 tablespoon Lime Juice fresh
- 1 zest Lime
- 2 tablespoon Honey
- 1/2 teaspoon Red Pepper Flakes
- 1 14 oz. can Unsweetened Coconut Milk full fat
- 2 tablespoon Cilantro fresh, chopped
- Kosher Salt
- Black Pepper
Ingredients
|
Instructions
- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season each cutlet all over with salt and pepper.
- Heat a large heavy-duty sauté pan over medium-high heat, preferably a cast-iron or a stainless steel pan. Melt butter with 1 Tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. You want the chicken just lightly seared on the outside and not cooked through. Transfer to a plate.
- To the same pan, add the remaining 1 Tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, about 30 seconds. Make sure not to burn the garlic.
- Stir in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Simmer until reduced by half, about 3-4 minutes, while stirring and scraping to loosen browned bits from the bottom of the pan. If needed, reduce the heat so the mixture is at a simmer and not a boil.
- Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened, about 4-5 minutes.
- Return the chicken to pan and cook until the chicken is cooked through, approximately 4-5 minutes.
- Stir in green parts of green onions and cilantro.
Recipe Notes
*To make it dairy-free, use coconut oil in place of butter.
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