Ingredients:

• 2 c sliced mushrooms
• 4 skinless, boneless chicken breast halves
• 1 tbsp expeller pressed canola oil
• 1 tsp prepared mustard
• 2 tbsp arrowroot
• 2 c. chicken broth
• 2 tbsp. chopped, fresh Italian seasoning (i.e. oregano, basil, thyme)
• pinch of ground pepper
• salt to taste

• Mix together the arrowroot, chicken broth, and mustard in small bowl – set aside
• In a large frying pan over medium high heat – heat oil and cook chicken for approx 5 min on each side or until browned on both sides
• Remove chicken – set aside
• Reduce heat and in same pan cook the mushrooms with Italian seasoning and pepper – stir often until mushrooms are tender and liquid has evaporated
• Add the arrowroot mixture and cook until mixture boils & thickens – stir constantly
• Return chicken to the pan and reduce to low heat
• Cover and cook for approx 5 min or until chicken is no longer pink