Coconut Lime Chicken

4 chicken breasts
2 tbsp rice bran oil
¼ cup chicken stock
¼ cup lime juice
1½ cups coconut milk, unsweetened & full fat
1 tbsp minced garlic
1 tsp SIDS SALT & PEPPER
⅛ cup fresh chopped coriander

Unless your chicken breasts are already fairly thin, slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
Heat oil in a large pan and add chicken breasts. Liberally sprinkle SIDS SALT & PEPPER on the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3-4 minutes per side.
Remove chicken from the frypan and set aside on a plate. Lower heat to medium.
Add chicken stock, lime juice, coconut milk, (stir it in the can so that you don't have any separation) minced garlic and SIDS SALT & PEPPER to the pan. (You will have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished) Stir the sauce, scraping up any browned bits remaining in the pan from when you cooked the chicken.
Add the chicken breasts back to the pan with the sauce. Cover and simmer on medium low for 5 minutes.
Right before serving, use a small spatula to scrape up some of the remaining coconut milk from the can and drizzle it over the chicken. Sprinkle fresh chopped coriander.
Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!