Jenn Eats Goood

start by heating the oil over medium heat in a large skillet. meanwhile, season the chicken with salt and pepper all over, then toss in the tapioca flour to coat. when the oil is heated, add the chicken to the pan and cook for about 7 minutes on each side, until crisp and fully cooked through to an internal temp of 165 degrees. set aside.

add the diced onion to the same pan (add a drizzle of additional oil if needed) and sauté until translucent. add in the garlic, salt, pepper, thyme, and oregano and cook for another 1-2 minutes to get aromatic. add in the mushrooms, mix to combine and sauté for 5-7 minutes to soften. pour in the broth and coconut milk, bring the mixture to a simmer and cook for about 5 minutes before removing from heat and adding back the chicken. top with the chopped parsley and enjoy immediately for best results 💕