Ingredients

• 1 1/2 pounds Boneless, Skinless Chicken Breasts
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 2 Green Onions, green and white sliced but separated
• 2 Garlic Cloves, minced
• 1/2 cup Chicken Stock
• 2 tablespoons Fresh Lime Juice
• Zest from 1 Lime
• 2 tablespoons Honey
• 1/2 teaspoons Red Pepper Flakes
• 14 ounces Unsweetened Coconut Milk, full fat
• 3 tablespoons Fresh Cilantro, chopped
• Salt and Pepper to taste

Directions

1. Slice chicken breasts in half lengthwise; pound each cutlet between plastic wrap until 1/4″ thick; season each cutlet all over with salt and pepper
2. Heat a large heavy duty sauté pan over medium-high heat; melt butter with 1 tablespoon of oil; when hot add chicken cutlets and sauté until lightly golden, 1-2 minutes per side; lightly sear the outside but do not cook all the way through; transfer to plate
3. With the same pan add the remaining 1 tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, 30 seconds
4. Stir in chicken stock, lime juice, lime zest, honey and red pepper flakes; simmer until reduced by half, 3-4 minutes; stir and scrape to loosen bits from the bottom of the pan; do not boil, reduce heat if needed
5. Stir in coconut milk and season with salt and pepper to taste; simmer until reduced and thickened, 4-5 minutes
6. Return the chicken to the pan; cook until the chicken is cooked through, 4-5 minutes
7. Stir in green parts of green onions and cilantro