Coconut Curry Chicken
For a light, healthy dinner for two, chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface.
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
Sprinkle the chicken on both sides with salt and pepper.
Heat the vegetable oil in a skillet over high heat and pan-fry the chicken breasts until the meat is no longer pink about 4 minutes per side.
Transfer the chicken breasts to a plate.