| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 4 Medium chicken thighs or 2 breasts
- 2 Tbsp coconut oil
- 1/2 Cup coconut milk canned, full fat works best
- 1/2 Cup chicken broth
- 1/4 Cup basil finely chopped
- 1 Cup mushrooms sliced
Ingredients
|
Instructions
- Take chicken and pound down to about 1/2 inch thick pieces. Heat coconut oil over medium heat and pan fry chicken, flipping until chicken is cooked and no longer pink. About 10-15 minutes.
- Remove chicken from the pan and place to the side. Add in mushrooms to pan and sauté 2-4 minutes. Add milk, broth, basil, and salt and pepper to taste and bring to a slow boil.
- Lower heat and simmer 5-10 minutes until sauce thickens. Serve sauce over chicken.
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