2 Large boneless skinless chicken breasts (or chicken thighs)
Salt and pepper to taste
3 Tbsp olive oil
3 Shallots (substitute with a small onion)
3 Cloves Garlic (crushed)
2 cup chicken broth
¾ cup coconut milk
8 oz mushrooms
1½ Tbsp chopped fresh parsley (for garnish)
½ cup oat flour
¾ tsp salt
¾ tsp black pepper
Directions
Cut chicken breasts into cutlets, by slicing the chicken breasts horizontally.
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until they are browned on both sides and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining oil then add shallots and garlic, saut�ing till fragrant, then add in the mushrooms, stir fry for about 3 minutes before adding the chicken stock.
Bring it to a simmer, and cook to reduce.
Stir in the coconut milk and let the sauce simmer for a few minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet and let them simmer in the sauce for a few more minutes until everything is heated through.
Taste for seasoning (salt and pepper) and adjust accordingly.
