Method

Prepare the Chicken

1. Place the chicken breasts on a cutting board and cut them in half horizontally. Cover with parchment paper or plastic wrap and use a meat mallet or the bottom of a heavy skillet to pound the chicken to a uniform 1/4-inch thickness. Pat dry with a paper towel, season both sides of the chicken with the salt and pepper, and set aside.

2. Pour the cassava into a large, shallow bowl and dredge the chicken in the cassava, pressing it into the chicken to help it adhere. Set aside.

3. In a large, nonstick deep skillet, heat the oil over medium-high heat. Once hot, add the chicken and cook the chicken until browned on both sides, about 2 minutes per side. Your chicken will not be cooked through as it will finish cooking in the sauce. Transfer to a clean plate and set aside.

Make the Mushroom Sauce

1. In the same skillet used for the chicken, reduce heat to medium and add the mushrooms, shallot, remaining salt, and pepper. If your skillet seems dry, add 1 tablespoon of oil. Saute, stirring, until the mushrooms begin to soften, about 4 minutes.

2. Next, add the coconut milk, SideDish Honey Dijon, and chicken broth. Stir to combine with the mushrooms. Bring to simmer then reduce to light simmer.

3. Nestle the chicken back in and sprinkle with the thyme. Cook, uncovered, and simmer until sauce is thickened and chicken is cooked through, 3 to 5 minutes.

4. Serve as desired.