Season the sliced chicken breasts to taste on both sides.
Sea salt and freshly ground black pepper, 4 chicken breasts
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken for 3 to 4 minutes on each side and remove from the skillet.
Add the shallots, garlic, and mushrooms; cook for another 2 to 4 minutes.
1 shallot, 2 garlic cloves, 1 ½ cups crimini mushrooms
Pour the Marsala wine into the skillet and bring to a boil for 1-2 minutes.
½ cup Marsala wine
Pour in the coconut milk and chicken stock. Season to taste and stir everything together.
1 cup chicken stock, ½ cup full-fat coconut milk
Put the chicken back in the pan, cover, and cook for 12 to 15 minutes, until the chicken is cooked through.
Serve sprinkled with chopped parsley.
Fresh parsley