Heat the avocado oil in a large cast iron skillet or thick-bottomed pot (such as a Dutch oven) over medium-high heat. Sprinkle both sides of the chicken with sea salt and place on the hot surface. Brown for 2 to 3 minutes per side, then transfer to a plate and continue browning the rest of the chicken. Once all of the chicken is browned (note: it shouldn’t be cooked through yet), set it aside on a plate while you prepare the rest of the recipe.

Keeping the skillet on medium-high heat, add the yellow onion to the skillet and sauté, stirring occasionally, until the onion begins to brown, about 8 minutes. Add the mushrooms and garlic and continue cooking, stirring occasionally, until the onion has caramelized and the mushrooms have browned and reduced in size, about another 5 to 8 minutes. Note: if the vegetables begin sticking to the pan at any point, add a little water or chicken broth to deglaze the pan.

Note: you can brown the chicken and sauté the onion and mushrooms in two separate skillets or pots simultaneously to save time. This will increase the amount of cleanup but cut down on prep time.

While the vegetables are cooking, add the ingredients for the sauce (chicken broth, coconut milk, flour, coconut aminos, lemon juice, mustard, dried parsley, sea salt and black pepper) to a large measuring cup or mixing bowl and whisk until well-combined.

Once the mushrooms and onions have caramelized, add the chicken back into the skillet and pour in the sauce. Bring everything to a full boil and cook for 10 to 15 minutes, or until the sauce is very thick and the chicken has cooked through.

Serve Mushroom Chicken with a choice of side dishes and enjoy!