1/2 cup coconut milk
1 1/2 teaspoons lemon juice
1/3 cup water
2 teaspoons lemon juice
2 teaspoons salt
3 tablespoons all-purpose flour
1 cup stewed tomatoes, chopped
2 cups chicken broth
In a large saucepan over medium heat, combine the milk and lemon juice. Bring to a boil. Reduce heat to medium, and simmer.
Add 3 slices of tomatoes, and then bring to a boil. Whisk in 1 cup of broth. Stir in 1 cup chicken, and cook through, 3 to 5 minutes; measure with a slotted spoon. Remove from heat, and sprinkle with flour.
Serve the mixture over chicken.