Place chicken breasts inbetween some cling film and flatten with a meat mallet.
Season well with salt and black pepper.
Spray a frying pan over a medium high heat with some spray oil. Add the onion and fry to soften. Add the garlic and fry for a further few mins.
Add the mushrooms and a little more spray oil and continue to fry until mushrooms are golden.
In the meantime, spray another frying pan with some spray oil and add the flattened chicken breasts, frying on each side until golden and cooked through.
When mushrooms are golden, stir in the mustard, broth and coconut milk.
Add the arrowroot powder to a small bowl and mix to a paste with a little water. Add this into the mushrooms and keep stirring under a low heat until the sauce starts to thicken. Season as needed with salt and black pepper
Serve the sauce over the chicken breasts with your choice of sides.
I served with sauteed spinach and cauliflower rice
