Berbere Spiced Chicken Breasts

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).

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.

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).

Sprinkle with chopped cilantro.

Serve with a drizzle of the pan sauce.