Prep 15 mins
Cook 15 mins
From Real Simple.
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and cut in half lengthwise
- 1⁄4 teaspoon crushed red pepper flakes or 1 sliced small red Thai chile
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1 (14 ounce) can light coconut milk
- shredded lime, juice and zest of
- 1 tablespoon Thai fish sauce
- 2 tablespoons cilantro leaves, chopped
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
- Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
- Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
- Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes.
- Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.
We were divided on this ~ DD & DH really liked it and I didn't ~ not really sure what I didn't like about it. Served with white rice and green beans. Made for Bargain Basement Tag.