4 chicken breasts, skinless/boneless, cut thin, like cutlets
2 T olive oil
1/2 C chicken broth
1 can unsweetened, full-fat coconut milk
1/2 C lime juice
2 T minced garlic
1/2 t salt
1/4 t pepper
1/4 C fresh chopped cilantro
optional red chili, sliced thin
Add oil to a large skillet on medium-high heat. Season the chicken breasts with some s&p, add to pan, and saute until each side is cooked through, about 3 to 4 minutes per side. Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
Add chicken broth, lime juice, coconut milk (stir it in the can so you don’t have any separation), minced garlic, (optional red pepper), 1/2 tsp salt, and 1/4 tsp pepper to the skillet. Stir your sauce, scraping up any browned bits remaining in the pan.
Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium-low for 5 minutes. Top with cilantro.
Note: If you need to thicken the sauce, mix 1 tablespoon arrowroot starch or corn starch with 1 tablespoon water and add to sauce.