• olive oil
  • 3 large boneless skinless chicken breasts
  • 1 small onion
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, sliced thin
  • juice of 2 lemons
  • 1 cup chicken stock
  • 1/4 cup chopped parsley
  • 1/2 cup coconut milk
  • salt and pepper
3 Servings
Total Time 30 mins
Servings 3 servings


  • Preheat olive oil in a large frying pan over medium high heat. Add in the chicken Season with salt and pepper. Cook to sear on both sides, about 5 minutes per side.
  • Add in the onion and cook 5 minutes. Add in the mushrooms and stir to combine. Cook about 10 minutes stirring often.
  • Add in the garlic once the mushrooms have browned and reduced in size. Season with salt and pepper. Stir to combine. Cook 3 minutes.
  • Add in the lemon juice and scrape the pan with a wooden spoon to remove any brown bits from the pan and incorporate them into the sauce.
  • Stir in the stock, parsley, and milk and bring to a simmer. Cook about 10-15 minutes or until the chicken is cooked through. Serve