Instructions

1. In a skillet heat 1 t olive oil.
2. Place turkey bacon in hot skillet and cook until slightly crispy, flipping half way through.
3. Remove bacon from pan and place on saucer.
4. Add chicken seasoned with all-purpose seasoning and salt to pan and brown both sides.
5. In a small bowl mix 4 oz coconut milk and arrowroot powder and whisk vigurously. Chop bacon into bite size pieces.
6. Once chicken just reaches 165F (about 7 minutes,) remove and plate with chopped bacon.
7. Add remaining olive oil to skillet and scrap bottom of pan while adding mushrooms and onions.
8. Stir well and allow to cook for 5 minutes.
9. Add coconut mixture to skillet and whisk.
10. It will thicken slightly and you can add dijon and maple.
11. Stir and combine well.
12. Add chicken and bacon back to skillet and cook over medium heat for an additional 5 minutes.
13. Make sure you stir frequently.
14. Remove from skillet and serve with sauce immediately.