Coconut Curry Chicken

2  servings		skinless, boneless chicken breast halves
7  dashes		salt and ground black pepper to taste
1  tablespoon		vegetable oil
1/2  cup		green onions, chopped
1  tablespoon		curry paste, or more to taste
1/3  cup		chicken broth
1/2  cup		coconut milk
1  tablespoon		fresh lime juice
2  teaspoons		chopped fresh cilantro

Tip: For nutritional information on all the ingredients in Coconut Curry Chicken just click on each ingredient name. Then adjust the serving size for any Coconut Curry Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.

2)Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.

3)Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.