INGREDIENTS:
- 1 1/2 pounds boneless, skinless, chicken breasts
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- *2 green onions, green and whites sliced + separated
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 Tbsp. fresh lime juice
- Zest of 1 lime
- 2 Tbsp. honey
- 1/2 tsp. red pepper flakes
- 1 (14 oz.) can unsweetened coconut milk, full fat
- 2–3 Tbsp. fresh chopped cilantro
- Kosher salt and fresh black pepper
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.
(Source: https://www.littlebroken.com/coconut-milk-chicken-with-cilantro-lime/#tasty-recipes-12634)
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