COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

This amazing Thai-inspired, French-twisted chicken dish can be prepared in under 40 minutes. Boneless chicken breasts are my go-to for quick and rewarding dinner. The most important thing to keep in mind is that they do dry out, so the cooking time is crucial. In this recipe, the chicken is gently cooked for about 10 minutes, then simmered in the sauce for a few minutes. I like to slice the breasts after cooking them into 1/2 inch pieces before finishing them off in the sauce. If you want to make it spicier, add some serrano chili over the top when serving.

Ingredients:
(Serves 4 and makes great leftovers)
4 boneless, skinless chicken breasts
Salt & pepper
2 tblspn Olive oil
1 large shallot, peeled and thinly sliced
2 garlic cloves, finely grated
1 1/2 tblspn freshly grated ginger (or 1 tsp dry)
1 Serrano chile, finely chopped
1/2 cup chicken stock
1 can unsweetened coconut milk
1 -2 cups broccoli or broccolini (cut into 2-inch pieces, including stems)
1/4 cup chopped fresh cilantro
2 limes – one zested and juiced, and 1 cut into wedges
1 tblspn fish sauce (optional)
Jasmine rice for serving
1 cup cherry tomatoes for garnish

Season chicken breasts on both sides with salt and pepper.
In a large skillet, heat the oil over medium heat.
Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to touch, 4-5 minutes per side.
Set the chicken aside on a plate, cover, and leave remaining liquid in the skillet.
Heat the skillet to medium and add shallots.
Cook until softened, add garlic, ginger and chili.
Simmer for about a minute and add stock. Raise heat to high and cook for another minute being mindful to scrape bottom of pot with a wooden spoon. The sauce should be thick and syrupy.
Add the coconut milk and 1/2 teaspoon of salt and bring to a boil.
Stir in the broccoli & cut stems. Lower heat to medium and cover and cook approximately 5 minutes.
Add chopped cilantro and grated lime zest and season with fish sauce.
Return chicken to the sauce, turning to coat and cook 2-3 minutes.
Stir in the lime juice.
Spoon the vegetable and chicken over jasmine rice.
Garnish with tomatoes, cilantro and lime wedges. (Garnish with more chopped Serrano chili peppers if you want a little more spice)

Bon Appétit