Made with love by Jackie
2-5oz chicken breasts-thawed and chopped
1/2 can coconut milk
2 roma tomatoes- chopped up
1/4 cup mushrooms
1 tbsp basil
2 cloves of garlic-chopped up
About 5 turns on a sea salt grinder
Place the chicken and coconut milk into a pan over medium heat. Chop up the tomatoes and mushrooms and place those along with the seasonings into the pan. Stir constantly so that the coconut milk does not burn.
Once the sauce begins to thicken turn the burner down to a simmer. And continue to cook until the chicken is cooked all the way through.
We ate ours with a generous serving of asparagus on the side!