Step 1

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season each cutlet all over with salt and pepper.

Step 2

Heat a large heavy-duty sauté pan over medium-high heat, preferably a cast-iron or a stainless steel pan. Melt butter with 1 Tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. You want the chicken just lightly seared on the outside and not cooked through. Transfer to a plate.

Step 3

To the same pan, add the remaining 1 Tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, about 30 seconds. Make sure not to burn the garlic.

Step 4

Stir in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Simmer until reduced by half, about 3-4 minutes, while stirring and scraping to loosen browned bits from the bottom of the pan. If needed, reduce the heat so the mixture is at a simmer and not a boil.

Step 5

Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened, about 4-5 minutes.

Step 6

Return the chicken to pan and cook until the chicken is cooked through, approximately 4-5 minutes.

Step 7

Stir in green parts of green onions and cilantro.