Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Season the chicken to taste.
3 chicken breasts, Sea salt and freshly ground black pepper
Cook the chicken until browned and heated for about 6 to 8 minutes.
Remove the chicken and set aside.
Add the onion and garlic; cook for 1 to 2 minutes.
2 garlic cloves, 1 onion diced
Add the mushroom and cook until soft, about 3 to 4 minutes.
10 oz. cremini mushrooms
Pour in the chicken stock and add the rosemary. Cook while stirring for 4 to 5 minutes.
1 cup chicken stock, ½ tbsp. fresh rosemary
Pour in the coconut milk, bring the chicken back to the pot, and heat until everything is warm.
1 ½ cups full-fat coconut milk
Serve topped with more fresh minced rosemary.