Ingredients

• 1 skinless, boneless chicken breast half - lightly pounded to an even thickness
• 1 teaspoon kosher salt
• 1 tablespoon berbere spice blend, or to taste
• 2 teaspoons butter
• 1 lime, juiced
• 2 teaspoons tomato paste
• 1/4 cup chicken broth, or as needed
• 1/3 cup coconut milk
• 1/2 teaspoon berbere spice blend, or to taste
• Salt to taste
• 1 tablespoon chopped cilantro

Instructions

1. Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
2. Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
3. Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.