INGREDIENTS:

1 lb chicken cutlets

¼ tsp Himalayan salt, divided

¼ tsp ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes

2 tbsp oil from sun-dried tomato jar (increased from 1 tbsp for richer flavor)

½ cup finely chopped shallots

½ cup apple cider vinegar

¾ cup coconut milk (increased from ½ cup for more sauce)

¼ cup water or chicken broth (adds volume and balance to acidity)

2 tbsp chopped fresh parsley

Cauliflower rice or riced hearts of palm rice, for serving

DIRECTIONS:
Step 1: Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total.

Step 2: Add tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add vinegar. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in milk, any accumulated juices from the chicken, broth or water, and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley over cauliflower rice or riced hearts of palm.