1poundof chicken breastsliced into bite sized pieces
2cupssliced mushrooms
1cupSilk Coconut Milk
3bay leaves
½tbslow sodium chicken base
1teaspoonfresh lemon zest
2teaspooncorn starch
1tbswater
salt & pepper to taste
Instructions
Place oil in skillet over medium heat, once hot add the onions, saute until just translucent, then add garlic and thyme. Saute until garlic is cooked through and onions are just starting to brown. Add the chicken & mushrooms, saute until chicken is no longer pink on outside and mushrooms are starting to soften.
Pour in the coconut milk, add bay leaves and chicken base. Stir, once the sauce starts to bubble reduce to low-medium. Simmer for 2 minutes.
Stir the corn starch into a tbs of water,and add the sauce. Stir until thickened.