Coconut Lime Chicken
This Coconut Lime Chicken could be a fast entree that earns rave reviews! The sunshine and creamy sauce includes a bright burst of lime flavor you’re aiming to love.
A few weeks agone I bought a giant bag of beautiful limes and promptly forgot concerning them. Don’t you hate once that happens? They got stuck behind un agency is aware of what within the white goods and that i ne'er saw them. That the following week I bought another bag. It wasn’t tiny either. I finished up with an entire ton of limes simply beggary Maine to form one thing. Okay, limes, I hear you.
Luckily I’d had this formula in mind for a jiffy and, Buckeye State my goodness, it had been wonderful from the terribly 1st strive. I created it some times to induce the sauce consistency good. It is.
The sauce during this pan Creamy Lime Chicken is creamy, coconutty, associated John Bull (I’m fairly certain that’s not an actual word.)
I know I exploit canned coconut milk in an exceedingly ton of recipes and that I usually say “but it won’t style like coconut”. Well that’s not the case for this formula. It will style like coconut (because we have a tendency to use tons of the coconut milk) and it’s downright delicious.
The key to any pan chicken is to crank up the warmth once you 1st add the chicken to the pan. That method you'll get a extremely smart browning thereon. Beige chicken creeps Maine out, friends. And once you get some smart coloring on your chicken meaning you’ll get delicious crisp bits of chicken within the pan to amass as you create the sauce. It continuously makes the sauce richer.
- 4 chicken breasts
- 2 tbsp cooking fat of choice (I use coconut oil.)
- 1/8 cup fresh chopped cilantro
- 1/4 cup chicken stock
- 1/4 cup lime juice
- 1 1/2 cup canned coconut milk unsweetened and full fat (should not say lite or low fat)
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- Additional salt & pepper to taste.
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly 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 stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!