Chicken with Mushroom “Cream” Sauce

Ingredients

• 2 tablespoons tapioca/arrowroot flour 
• 4  six ounce chicken breast halves boneless skinless
• 0.5 cup chicken broth - use gluten free divided
• 1 cup coconut milk 
• 1 tablespoon tarragon fresh finely chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 2 cloves garlic minced
• 8 ounces mushrooms wild mixed cleaned sliced
• 2 tablespoons olive oil - use divided
• 1 medium onion chopped
• 4 servings sea salt & pepper 
• 4 servings additional tarragon for garnish - optional

Equipment

• frying pan

Directions

1. Heat two large skillets over medium–high heat.
2. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).Liberally season chicken breast with salt and pepper.
3. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes.
4. Remove to a plate to rest a few minutes while finishing the sauce.In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes.
5. Add the chopped garlic and cook for 30 seconds.
6. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half.
7. Add the coconut milk and heat through about 2 minutes.
8. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed.Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch.
9. Add to the sauce and cook for about 30 seconds until sauce thickens.Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts.
10. Garnish with fresh herbs if desired.