1

Cut each chicken breast in half horizontally. Place between two pieces of plastic wrap and then use a meat tenderizer to flatten the chicken. Flatten as much as you would like or keep each piece a little thicker. If you don’t have a meat tenderizer you can use a rolling pin. Season chicken with ¼ teaspoon of sea salt and ¼ teaspoon black pepper.

2

In a medium bowl, add ¼ cup tapioca flour and then coat each piece of chicken in it. Set chicken aside on a plate or wax paper.

3

In a large pan, add 1 tablespoon of butter and 1 tablespoon of olive oil and heat on medium-low heat.

4

Add the chicken and cook for 3-4 minutes per side or until it browns. Remove from pan and set aside.

5

Add 1 tablespoon of butter to the pan and add onions and garlic. Saute for about 2-3 minutes. Add in a little bit of chicken broth if needed.

6

Add in the mushrooms and add the remaining sea salt and black pepper to season, saute for another 5 minutes or until they begin to brown.

7

Add the chicken broth, wine and then sprinkle 1 teaspoon of tapioca flour all over. Stir to mix everything in for about 1-2 minutes. The sauce will start to thicken. Add the parsley and mix again.

8

Add the chicken back in, adding some of the mushrooms and sauce on top of each piece and lower the heat to let the sauce simmer for about 5 minutes with the lid on askew.

9

When serving, use a spoon to place mushrooms and sauce on top of each piece.

10

Store leftovers in an airtight container in the fridge for up to 2 days.