Creamy Coconut Lime Chicken

Horizontally slice each chicken breast right through the center to create 4 even-sized breasts.

In a shallow bowl, combine the flour, salt, ground ginger, garlic powder, black pepper, turmeric, and onion pepper.

One by one, coat the chicken breast in the flour mixture and set aside.

In a large pan over medium heat, add the coconut oil. Once hot, add the chicken and fry both sides for a few minutes, or until golden brown and just about cooked through to the center.

Remove the chicken and place on a plate to one side.

Lower the heat to medium, and add additional oil if needed.

Add the shallots to the pan and cook until soft and starting to turn golden.

Add the garlic and ginger ,and fry for another minute.

Pour in the stock and then whisk in the coconut cream. Once mixed in, add the soy sauce and lime juice, stirring them in.

Simmer the sauce until it thickens. Adjust flavors as needed (can use the resting juices of the chicken to thin out if needed).

Add the chicken to the pan, nestling it in the sauce, to warm the chicken back up.

Serve with rice, cauliflower rice or any vegetables you want.