This easy weeknight dinner is super simple and delicious. The sauce kind of reminds me of a Thai Tom Kha Soup which is my absolute favorite. It's a 20-minute meal perfect for a quick dinner.
Prep garlic, limes, cilantro and green onions and set aside. Salt and pepper both sides of the chicken breasts. Cook butterflied chicken breasts in a pan over medium heat, for about 3-4 minutes each side or until mostly cooked through. Remove chicken breasts from the pan and set aside. Reduce heat and add minced garlic to the pan, sautéing for about 1-2 minutes or until fragrant. Then add chicken broth (if using), coconut milk/cream, ginger, lime juice and cilantro to the pan. Stir to mix scraping up any brown bits from the bottom of the pan. Add chicken breasts back to the skillet, cover and reduce heat to low. Let simmer for 5 minutes or until chicken breast is fully cooked. Top with more cilantro and green onions and serve over rice of choice and/or with steamed veggies. Enjoy!
