Chicken with mushroom sauce

Ingredients

4 boneless, skinless chicken breasts;

1 medium shallot, minced;

1 cup of mushrooms, thinly sliced;

2 tbsp. fresh chives, minced;

½ cup of chicken stock;

4 tbsp. full-fat coconut milk;

1 tbsp. extra-virgin olive oil;

Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 350 F.

Place the chicken breast in a casserole dish and bake for 30 to 40 minutes.

When the chicken is almost done, heat the oil in a skillet over a medium heat.

Add the shallots to the skillet and cook about 30 seconds, then add the mushrooms and cook until tender, about 2 to 3 minutes.

Pour in the broth and cook for around 2 minutes.

Stir in the coconut milk and chives. Bring to a simmer and cook for 1 minute.

Once the chicken is done, cover it with the mushroom sauce and serve.