Ingredients
Scale
- 2 tablespoons olive oil (divided in half)
- 4–6 boneless chicken breasts, cut in half to make them thin
- 1/2 teaspoon each salt and pepper, plus more for seasoning the sauce
- 2 tablespoons butter
- 3 shallots, sliced thinly
- 4–6 garlic cloves, roughly chopped
- 1 tablespoon dried thyme
- 2 lemons, quartered
- 1/4 cup capers, drained
- 1 small bunch fresh parsley, chopped
- 1/3 cup chicken bone broth
- 1 8 oz. can full fat unsweetened coconut milk
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over high heat. Sprinkle both sides of the chicken with salt and pepper. When the pan is very hot, add the chicken breast in one layer – leaving a little bit of space between each breast. Let sit until white starts to appear on the sides of the chicken breasts and the underside is browned about 4-6 minutes.
- Turn the heat down to medium low and flip the chicken breasts over. Cook for 2 more minutes. Remove the chicken breasts from the pan and let rest on a plate or platter.
- Add the butter, shallots, garlic and dried thyme. Saute until the shallots are softened, about 2 minutes. Stir in the lemons, capers and parsley and cook for 1 minute.
- Turn the heat up to medium. Stir in the broth and coconut milk and bring to a low simmer. Taste test and sprinkle in more salt and pepper, if needed. Add the chicken breasts back in and nestle them into the sauce. Spoon some of the sauce over the chicken breasts. Cook for 2-4 more minutes or until the chicken is cooked through.
- Turn the heat off and let sit for 2 -3 minutes before serving.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner