- 1 large onion
- Leaves from 1 or 2 stems fresh rosemary
- 2 cloves garlic
- Two 170g boneless, skinless chicken breast halves (no tenderloins attached)
- 1/2 tsp kosher salt, or more as needed
- 1/2 tsp freshly ground black pepper, or more as needed
- 2 tbs vegetable or grape seed oil
- 1 cup chicken broth, preferably no salt added
- 2/3 cup coconut milk
- 1/2 lemon
- Finely chop the shallot (to yield at least 1/4 cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
- Season the chicken on both sides with half the salt and pepper. Heat the oil in a medium skillet over medium heat.
- Once the oil shimmers, add the chicken and cook for about 3 minutes on each side, until lightly browned in spots.
- Transfer to a plate.
- Add the onions to the pan; cook for about 2 minutes so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
- Cook for about 10 minutes, stirring occasionally. The liquid should reduce to form a thickened sauce.
- Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce.
- Return chicken to the pan, turning to coat it evenly.
- Cook for a minute or two to ensure chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
- Sprinkle remaining teaspoon of rosemary over each portion.
- Serve hot.
Adapted from The Everything Healthy Meal Prep Book by Tina Chow (Adams Media, 2018) of The Washington Post