What You'll Need:
- 3-4 Skinless, Boneless Chicken Breasts
- 1 Tablespoon Kinloch pecan oil
- 2 Tablespoons Butter
- 8 Ounces Baby Bella Mushrooms
- 1/4 Cup Onion, Minced
- 3-4 Cloves Garlic, Minced
- 1 1/2 Cans Coconut Milk
- Fresh Rosemary
- Fresh Thyme
- Italian Seasoning, to Taste
- Garlic Powder, to Taste
- Tony’s Original Creole Seasoning, to Taste
Place plastic wrap over chicken and use a meat mallet to pound down the chicken breasts into about 1/2-inch thickness. Coat chicken lightly with pecan oil and then season with Italian seasoning, garlic powder and Tony’s Original Creole Seasoning. Put chicken in fridge for an hour (if you have the time).
Heat butter and pecan oil in skillet over medium-high heat. Sear chicken breasts for about 5 minutes on each side. Remove chicken from pan and set aside. Add mushrooms and onions to the pan and sauté for 2-3 minutes or until tender. Stir in the garlic and let cook for another minute, or until fragrant.
Reduce heat to low and add in the coconut milk and herbs. Let sauce simmer for 1-2 minutes or until sauce begins to thicken. Taste and adjust seasoning as needed.
Return chicken to the pan and cook for another 1-2 minutes. Serve with pasta, rice or mashed potatoes!