6skinless Chicken Breasts, sliced and pounded until desired thickness
salt and freshly ground black pepper
¼cupcornflour
3tbspolive oil
4garlic cloves - minced
1small onion - chopped
1cupchicken stock
1lemon, only the juice
½cupcoconut cream
¼cupcapers drained
lemon wedges to serve (optional)
freshly chopped herbs to garnish (optional)
Instructions
Season the pounded chicken with a pinch of salt and pepper on both sides. Place the cornflour in a shallow bowl.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the flour. Shake off the excess flour, and add them to the skillet.
Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.
In the same pan, lower the heat to medium-low, and add the remaining tablespoon of oil, onions, and garlic. Sauté for 2 to 3 minutes, stirring occasionally until the onions are softened.
Add the chicken stock and lemon juice, and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally.
Stir in the coconut cream and capers, add back the chicken into the sauce. Simmer for 2-3 minutes, over low heat, or until heated through. Season to taste with sea salt and black pepper.