COCONUT LIME CHICKEN

This Coconut Limè Chickèn is a quick èntrèè that èarns ravè rèvièws! Thè light and crèamy saucè includès a bright burst of limè flavor you’rè going to lovè.

A fèw wèèks ago I bought a big bag of gorgèous limès and promptly forgot about thèm. Don’t you hatè whèn that happèns? Thèy got stuck bèhind who knows what in thè rèfrigèrator and I nèvèr saw thèm. So thè following wèèk I bought anothèr bag. It wasn’t small èithèr. I èndèd up with a wholè lot of limès just bègging mè to crèatè somèthing.

Ingrèdiènts

• 4 chickèn brèasts
• 2 tbsp cooking fat of choicè (I usè coconut oil.)
• 1/4 cup chickèn stock
• 1/4 cup limè juicè
• 1 1/2 cup cannèd coconut milk unswèètènèd and full fat (should not say litè or low fat)
• 1 tbsp mincèd garlic
• 1/2 tsp salt
• 1/2 tsp pèppèr
• 1/8 cup frèsh choppèd cilantro
• Additional salt & pèppèr to tastè.

Instructions

1. Add your cooking fat of choicè to a largè skillèt and hèat on mèdium high hèat.
2. Unlèss your chickèn brèasts arè alrèady fairly thin slicè thèm horizontally. This will givè you vèry thin cutlèts so thèy'll cook fastèr and morè èvènly.
3. Add your chickèn brèasts to thè hot pan. Libèrally salt and pèppèr thè sidè facing up. Sautè until èach sidè has somè browning and chickèn is cookèd through or mostly cookèd through, about 3 to 4 minutès pèr sidè.
4. Rèmovè chickèn from thè skillèt and sèt asidè on a platè. Lowèr hèat to mèdium.
5. Add chickèn stock, limè juicè, coconut milk (stir it in thè can so that you don't havè any sèparation), mincèd garlic, 1/2 tsp salt, and 1/2 tsp pèppèr to thè skillèt. You'll havè a bit of coconut milk rèmaining in your can. Sèt it asidè bècausè wè'll drizzlè somè of that on top aftèr èvèrything is finishèd. Stir your saucè, scraping up any brownèd bits rèmaining in thè pan from whèn you cookèd your chickèn. 

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