Recipe Credit: Jason Morrow Photo Credit: Laura Morrow, Simply AIP

Chicken Ingredients:

1 tbsp olive oil

Four boneless chicken thighs

1 cup coconut milk

½ cup Paleo Powder Seasoned Coating Mix

Mushroom Sauce Ingredients:

1 tbsp olive oil

2 cups mushrooms

1 slice prosciutto

½ cup bone broth

½ cup red wine*

2 cloves garlic, minced

½ tsp salt

½ tsp thyme

½ tsp oregano

1 tbsp AIP flour (I used tigernut flour, but tapioca or coconut flour would work)

*Wine is acceptable in AIP if cooked off. You may also substitute with red wine vinegar, balsamic vinegar, or more bone broth.


  1. In a skillet, add 1 tbsp olive oil and heat over medium heat until oil is shimmering.
  2. While oil is heating, pour coconut milk into one bowl and Paleo Powder Seasoned Coating Mix into a second bowl.
  3. Once the olive oil is heated, dip each chicken thigh into the coconut milk and then dredge it through the Paleo Powder seasoning until fully coated. Place into the skillet.
  4. Cook chicken over medium heat, turning once, until cooked through, approximately 8-10 minutes per side.
  5. While chicken is cooking, add 1 tbsp olive oil to a second skillet and heat over medium heat until shimmering.
  6. Add mushrooms and garlic to the second skillet and sauté, stirring occasionally, until mushrooms are cooked through, approximately 4-5 minutes.
  7. Add prosciutto and cook for one minute.
  8. Add bone broth, wine, salt, thyme, and oregano to mushrooms and simmer over low-medium heat until the sauce begins to reduce. If the sauce is still too watery after 10 minutes, add a tablespoon of AIP flour to thicken.
  9. Serve chicken on a plate, and top with mushroom sauce.