Directions
- 1Add tapioca flour to a medium bowl. Season chicken with salt and pepper, then coat with tapioca flour.
- 2Heat olive oil in a large skillet over medium heat. Add coated chicken and cook for 7 minutes on each side until crisp.
- 3Set chicken aside. Add diced onion to the skillet and cook until translucent.
- 4Add minced garlic, salt, pepper, thyme, and oregano; cook until fragrant (about 1 minute).
- 5Stir in mushrooms and cook for 5 minutes to soften.
- 6Add chicken broth and coconut milk; bring to a simmer and cook uncovered for 5 minutes.
- 7Remove skillet from heat. Add cooked chicken and garnish with fresh parsley.
Ingredients
- 2 tbsp olive oil
- 1.5 lbs thinly sliced chicken breast
- 0.33 cup tapioca flour
- 0.5 yellow onion, diced
- 4 garlic cloves, minced
- 12 oz sliced white mushrooms
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 tsp oregano
- 0.5 cup low-sodium chicken broth
- 1 cup full-fat coconut milk
- 0.33 cup fresh chopped parsley
Equipment
large skillet
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