Instructions
- Place chicken breasts in between some cling film and flatten with a meat mallet.
- Season well with salt and black pepper.
- Spray a frying pan over a medium high heat with some spray oil. Add the onion and fry to soften. Add the garlic and fry for a further few mins.
- Add the mushrooms and a little more spray oil and continue to fry until mushrooms are golden.
- In the meantime, spray another frying pan with some spray oil and add the flattened chicken breasts, frying on each side until golden and cooked through.
- When mushrooms are golden, stir in the mustard, stock and coconut milk.
- Add the starch to a small bowl and mix to a paste with a little water. Add this into the mushrooms and keep stirring under a low heat until the sauce starts to thicken. Season as needed with salt and black pepper
- Serve the sauce over the chicken breasts with your choice of sides. I served with sauteed spinach and cauliflower rice.
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