Instructions

1. Heat the olive oil over medium-high heat in a large cast iron skillet. Give the skillet about 4-5 minutes to fully heat up. While the cast iron skillet is heating, season the chicken cutlets with salt and pepper on both sides
2. Once the cast iron is hot, place the chicken cutlets into the skillet and cook for about 4 minutes without moving them, or until a brown crust has developed. Flip each chicken cutlet and cook another 4 minutes until crust is formed on the other side and the chicken is mostly cooked through
3. Transfer the chicken to a plate and add the diced onion, minced garlic and minced ginger to the skillet. Add an additional tablespoon of oil if needed. Sauté the onions, garlic and ginger until the onion is browned, about 10 minutes
4. Pour the chicken broth into the skillet and scrape up all the browned bits from the bottom of the cast iron
5. Add the coconut cream, lime juice, basil and coriander into the skillet and stir to combine with the onion and broth. Continue scraping up browned bits on the bottom of the pan as you do this
6. Bring to a simmer and then reduce the heat to medium. Simmer for 10 minutes to let the sauce reduce down and thicken
7. After the 10 minutes, add the cilantro, and red pepper chili flakes if using, to the sauce and stir. Transfer the chicken cutlets back into skillet and nestle them into the sauce. Cover and simmer an additional 5 minutes, until the chicken is cooked through
8. Taste the sauce and add salt and pepper as desired. Remove from the heat and serve over basmati rice, cauliflower rice, shredded cabbage, or with roasted vegetables like broccoli or green beans. Garnish with additional chopped cilantro, red pepper chili flakes, lime wedges