1 1/2 lb organic, pastured chicken breast tenders
1/2 pack (about 4 oz) wild mushrooms (if you can’t find wild, you can use any kind you like)
coconut flour (for coating the chicken)
unsweetened coconut flakes
fresh sage to taste
salt and pepper to taste
fresh rosemary to taste
1 can (13 oz) coconut milk
Coat your chicken in coconut flour and place in an 8″ glass baking dish. Place mushrooms on top of the chicken. Sprinkle with coconut flakes. Season with herbs, salt and pepper. I use a generous amount of fresh sage and fresh rosemary. You could use dried if you don’t have fresh available. Pour coconut milk over top of chicken and mushrooms. You may not need to use the whole can. Bake at 350 degrees for 45-60 minutes (depends on how big your chicken tenders are). I try to get the smaller chicken pieces; they cook quicker. Serve over wild rice or quinoa.
This is so delicious! I like the boneless chicken but you could use chicken thighs with the bone in for a more economical dish. The leftovers make a fantastic soup. Cook your leftover chicken and mushrooms with some carrots. Add a little water and simmer. Then add your leftover rice or quinoa. You can’t beat this dish!