Ingredients

• 2 lb. boneless skinless chicken breasts, about 4 total chicken breasts

• ¼ cup all purpose flour (for dredging)

• ¼ cup cilantro, chopped, for dredge and more for garnish

• 2 tablespoon coconut oil

• 1 tablespoon neutral oil

• 1 garlic clove, minced, more if you prefer

• 1 cup coconut milk, full fat

• ½ cup chicken broth or stock

• 1 tablespoon brown sugar

• 2 limes divided for sauce, finishing and garnish

• 1 green onion chopped, for garnish

• Salt & pepper to taste

Directions

1. Preheat oven to 375°. Heat a large, oven-safe skillet medium heat, then add the oil.

2. Combine the flour and cilantro in a bowl. Dip each chicken breast into the dredge until coated.

3. Place dredged chicken into the hot skillet. Sear the chicken for about 4 minutes per side, or just browned on both sides.

   When the chicken is browned add the minced garlic and move about the skillet about 45 seconds or until fragrant.

4. While the chicken is browning, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.

5. Remove skillet from the heat, add sauce over the chicken.

   Place the skillet into the 375 degree preheated oven and bake for about 15 mins or until done.

6. Remove from oven. Squeeze the juice from 1 lime over the chicken.

   Taste and add salt and pepper to taste, then garnish with cilantro and green onion