- Pound chicken breasts (cut in half - optional) to ¾ inch. Salt and pepper to taste.
- Saute chicken in a large oven-proof skillet until each side is golden brown - does not need to be cooked through just yet.
- Remove from skillet and cover with tin foil to keep warm.
- In same skillet, add onion and saute for 1 minute until start to brown.
- Add chicken broth, cilantro, lime juice, red pepper flakes and garlic. Stir, scraping up browned bits off bottom.
- Bring to a boil and reduce liquid by half.
- Add in Key Lime Rum Cream, coconut milk, and butter. Simmer until butter melts.
- Add peas and bamboo, bring to simmer.
- Add chicken back into pan.
- Bake at 350F until chicken is cooked through.
- Serve with coconut rice and enjoy!
