Almond & Coconut Chicken

INGREDIENTS 

• 4 Organic chicken breasts

• 2 large sweet onions, thinly sliced

• 1 cup of sliced button mushrooms

• ½ cup almond flour

• 4 tablespoons coconut oil

• 1 organic egg

• ¼ cup of coconut creamer

• ½ cup coconut milk

• spices to taste: I used sea salt, pepper, onion powder, basil, garlic powder, thyme, rosemary, and a pinch of turmeric

DIRECTIONS

Heat the oil in a large skillet over medium heat.

Beat the egg with about a teaspoon of water until smooth.

Put the almond flour on a plate and mix with about ½ tsp each of onion powder, garlic powder, salt and pepper.

Rinse each chicken breast and slice in 1/2 if thick.

Dip each into the egg mixture and then in the almond flour.

Put each chicken breast into the pre-heated skillet with the oil and cook about 5 minutes per side until starting to brown.

While the chicken is cooking, thinly slice the onions and mushrooms if not already sliced.

Remove the chicken and place on a plate.

Add onions to pan and sprinkle with spices.

Stir until caramelized and browned, about 8 minutes.

Add mushrooms, if using, and cook until browned.

At this point, scoot the onions to the side and return the chicken to the pan. Spread the onions on top.

Add the coconut milk and any additional spices and cook over low/medium heat for an additional 5-8 minutes until most of the milk has evaporated off and started to thicken.

When sauce has thickened and chicken are tender, serve with a spoonful of the onion/mushroom sauce on top.