Lime Coconut Chicken

In my constant online food blogger reading, I spotted a recipe for chicken piccata and it lodged in my brain.  Last night I thawed a boneless, skinless chicken breast and proceeded to make up another version, since I had limes instead of lemons.

Lime Coconut Chicken

• 2 Boneless, skinless chicken breasts
• 1/4 cup flour
• 1 lime, zest and juice
• 1/2 cup flaked coconut
• 2 T butter
• 1 cup white wine
• 2 T. cooking oil
• 2 T. chopped cilantro or parsley

Method:

• Pound the chicken breast flat between two pieces of plastic wrap (put smooth side of breast down)
• Heat some oil and butter in a pan over medium heat.
• Dredge the flattened breast pieces in the flour and cook in pan until both sides are brown and chicken is done.
• Remove chicken from pan to a plate and keep warm.
• Toss the coconut into the hot pan and stir a bit til it turns golden.
• Pour in lime juice and white wine to taste and cook to form a sauce, scraping up the browned bits.
• Pour over the chicken and serve with rice.
• Garnish with chopped cilantro or parsley.