Coconut Chicken

Ingredients

• 4 servings pepper black freshly ground
• 2 tablespoons cilantro leaves chopped
• 2  garlic cloves peeled cut in half lengthwise
• 1  juice of lime shredded
• 1 teaspoon kosher salt 
• 14 ounce coconut milk light canned
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper flakes red crushed sliced
• 4  chicken breast halves boneless skinless
• 1 tablespoon thai fish sauce 

Equipment

• frying pan
• whisk
• wax paper
• rolling pin

Directions

1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
2. Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
3. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
4. Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
5. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes.
6. Whisk in the fish sauce and pour the sauce over the chicken.
7. Garnish with cilantro.