Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts
  • ¼ cup tapioca starch
  • 4 cups button mushrooms (sliced)
  • 1 onion (sliced)
  • 2 tbsp. fresh rosemary
  • 1 tbsp. whole grain mustard
  • 2 tbsp. Dijon mustard
  • 2 tbsp. fresh parsley (chopped)
  • ¼ cup chicken stock
  • ¼ cup coconut milk
  • ¼ cup white wine (optional)
  • 4 tbsp. ghee
  • Sea salt and freshly ground black pepper

Instruction

  • Mix the tapioca starch and some salt and pepper to taste in a bowl.
  • Dredge the chicken in the seasoned tapioca starch.
  • Heat a large skillet over medium-high heat and add the ghee.
  • Add the chicken breasts to the skillet. Cook for 4 minutes per side until browned, and set aside.
  • Add the mushrooms to the skillet and cook for about 4 minutes.
  • Add the onion and rosemary and cook for another 2 minutes.
  • Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  • Add the parsley, chicken stock, and coconut milk.
  • Return the chicken to the skillet, reduce the heat to a simmer and cook until the chicken is cooked through.