SERVES 4
Ingredients
• 24.0 oz (680 g) boneless, skinless chicken breasts (approx. 4 x 6.0-ounce pieces), trimmed
• Sea salt and pepper
• 0.3 oz (9 g) coconut oil (approx. 2.0 teaspoons)
• 16.0 oz (454 g) cremini mushrooms, trimmed and sliced 0.25-inch thick
• 6.0 oz (170 g) onion, chopped fine (approx. 1 medium onion)
• 2.1 oz (60 g) dry white wine (approx. 0.25 cup)
• 0.3 oz (8 g) tapioca or arrowroot flour (approx. 1.0 tablespoon)
• 0.2 oz (5 g) garlic, minced (approx. 1 large clove)
• 12.7 oz (360 g) Chicken Broth or Stock (approx. 1.5 cups)
• 2.0 oz (57 g) Coconut Milk Cheddar Cheese, softened
• 0.4 oz (10 g) lemon juice (approx. 2.0 teaspoons)
• 0.07 oz (2 g) minced fresh tarragon (approx. 2.0 teaspoons)
• 0.02 oz (0.6 g) ground nutmeg (approx. 0.25 teaspoon)
Preparation
1. Pat chicken dry with paper towels and season with sea salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Brown chicken well on both sides, about 8 minutes total; transfer to a plate.
2. Add mushrooms, onion, and wine to fat left in skillet and cook over medium heat until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Stir in garlic and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits, and bring to boil. Return browned chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and cook until chicken registers 160° F (71° C), about 10 minutes.
3. Transfer chicken to a serving platter and tent loosely with aluminum foil. Whisk 0.5 cup of the sauce and the tapioca flour into the cheese in a bowl to temper, then stir the cheese mixture back into the pan. Stir in lemon juice, tarragon, and nutmeg and return sauce to a brief simmer. Season with sea salt and pepper to taste and pour over chicken. Serve.
