2 chicken cutlets (pounded)
1 onion (diced)
1 package of mushrooms
1 t Himalayan’s Finest Pink Salt
1/2 t dried thyme
3 T butter
1 can of coconut milk
Add butter to iron skillet.
Sauté chopped onion and sliced mushrooms
Add thyme,salt and pepper.
Place chicken cutlets on top of the mushroom/onion mix
Pour coconut milk over chicken meal
Cook over low heat until chicken is cooked