2 chicken breast halves, boneless and skinless, tederloins separated
1 teaspoon salt
1 tablespoon coconut oil
1/3 cup coconut milk
3 small scallions or green onions, trimmed and finely sliced
1/4 cup chopped cilantro
red pepper flakes to taste
Between sheets of wax paper pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.
Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and tenderloins.
Saute the chicken without disturbing the pieces for 4 to 5 minutes. Turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).
Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.
Remove the chicken to a plate. Squeeze the juice from the lime into the skillet and scrape up any coagulated meat juices into the lime juice; add the coconut milk, bring it to a simmer.
Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.
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