Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons avocado oil
• 2 tablespoons grass-fed butter
• 10 oz (280 g) cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 medium shallot, finely diced
• 1 cup full-fat coconut cream (or heavy cream if preferred)
• ½ cup chicken broth
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Dijon mustard
• ¼ teaspoon onion powder
• Sea salt and freshly cracked black pepper
• Fresh parsley, chopped
• Optional: grated Parmesan (if dairy is acceptable)

Instructions

1. Season both sides of the chicken breasts generously with pinch of salt, 1/4 tsp pepper, and 1/4 tsp onion powder.
2. Heat a large cast-iron skillet over medium-high heat. Add 2 tbsp avocado oil.
3. Place the chicken into the hot skillet and sear for 5–6 minutes per side until deeply golden. Remove and set aside.
4. Reduce heat to medium. Add 2 tbsp butter into the same skillet. Add 1 medium shallots and cook for about one minute. Stir in 4 cloves garlic and cook another 30 seconds.
5. Add the 10 oz sliced mushrooms and cook 6–8 minutes until browned and their moisture evaporates.
6. Pour in 1/2 cup chicken broth and scrape all browned bits from the pan.
7. Add 1 cup coconut cream, 1 tsp Dijon mustard, and 2 tsp fresh thyme. Simmer until the sauce thickens.
8. Return the chicken to the skillet. Spoon sauce over the chicken and simmer 5–8 minutes until fully cooked.