Ingredients
Equipment
Method
Step-by-Step Instructions
- Slice chicken breasts lengthwise into four cutlets and season both sides with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil. Cook chicken cutlets for 4 minutes on each side until golden brown.
- Add diced yellow onion, minced garlic, and ginger to the skillet, sauté for 10 minutes.
- Pour in chicken broth, scrape the skillet, then add coconut cream, lime juice, basil, and coriander. Simmer for 10 minutes.
- Stir in chopped cilantro and red pepper flakes, nestle chicken back in and simmer for an additional 5 minutes.
- Taste the sauce and adjust seasoning, serve over cauliflower rice or vegetables, garnishing with cilantro and lime wedges.
Nutrition
Notes
Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
