Chicken Piccata Skillet with coconut lime

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the chicken piccata and let it harissa, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Plate it up while hot and pass extra at the table.