Mix tapioca starch and some salt and pepper to taste in a bowl.
Dredge the chicken in the seasoned tapioca starch.
Heat a large skillet over medium high heat and add the ghee.
Add the chicken breasts to the skillet and cook for 4 minutes per side, until browned. Set aside.
Add the mushrooms to the skillet and cook for about 4 minutes.
Add the onion and rosemary and cook for another 2 minutes.
Pour in the mustards and wine. Use a spatula to scrape any of the browned bits from the bottom of the pan.
Add the parsley, chicken stock and coconut milk.
Return the chicken to skillet. Reduce the heat to simmer and cook until the chicken is cooked through.
Recipe from www.paleoleap.com