Melt cooking fat (about 1 tbsp.) in a skillet over medium-high heat.
Cooking fat
Brown the chicken strips for about 2 minutes per side; set aside.
2 large chicken breasts
In the same pan, add the garlic and shallots; cook until soft.
3 garlic cloves, 2 shallots
Add the bell pepper and mushrooms; cook another 2 minutes.
1 bell pepper, 2 cups wild mushrooms
Pour in the chicken stock and Dijon mustard; stir continuously while scraping the bottom of the pan until fully mixed in.
1 cup chicken stock, 2 tsp. Dijon mustard
Carefully add the chicken back to the pan; cover and cook over medium heat for 15 to 20 minutes.
Whisk in the coconut milk and tarragon; cook another 4 to 5 minutes. Adjust seasoning to taste.
½ cup coconut milk, 1 tbsp. fresh tarragon, Sea salt and freshly ground black pepper