Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sweetened coconut flakes
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts, pounded to ½ inch thickness
  • Salt and pepper
  • 1 14 ounce can coconut milk
  • Juice and zest from one lime
  • 2 tablespoons Wondra flour (optional)

Instruction

  • Place the coconut flakes in a skillet over medium high heat and stir until just turning golden. Scoop out and set aside.
  • Add the olive oil to the skillet and heat. Season the chicken breasts with salt and pepper and add to the skillet.  Sear for two minutes on each side.
  • Pour in the coconut milk and bring to a simmer. Partially cover the skillet and let the chicken finish cooking for about 5 more minutes or until done (an instant read thermometer should read 165). Scoop out the chicken.
  • Add the lime juice to the skillet and give it all a stir. This makes a light sauce – if you like your sauce a little thicker (we do!) then whisk in some Wondra flour and let it simmer for about 5 more minutes.
  • Divide the chicken among plates, generously ladle sauce on top. Garnish with the toasted coconut and lime zest and serve.