Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love!

• 4-6 boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2-3 cloves garlic, minced
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz.) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1-2 tablespoons chopped fresh cilantro

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
2. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
3. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
4. Stir in the coconut milk and simmer for another 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with fresh cilantro before serving.