INGREDIENTS
4
boneless chicken breasts
1/4 cup
tapioca starch
4 cups
button mushrooms, sliced
1
onion, sliced
2 tbsp
fresh rosemary
1 tbsp
whole grain mustard
2 tbsp
Dijon mustard
2 tbsp
fresh parsley, chopped
1/4 cup
chicken stock
1/4 cup
coconut milk
1/4 cup
white wine (optional)
4
tbsp. ghee
Sea salt and freshly ground black pepper