Slice the chicken breasts and add to a bowl with 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir til mixed.

Place 2 teaspoons of olive oil into a pan and heat.

Once oil is warm but not smoking, add chicken pieces.

Cook for about 8 minutes, turn the chicken to ensure it becomes golden brown on both sides.

Remove chicken from pan to a plate and set aside.

To the pan add the remaining teaspoon of olive oil, the baby mushrooms, thyme, shallot and onions.

Cook for 5-6 minutes until onions have softened and all liquid from mushrooms has been released and evaporated. Add garlic and cook for an additional 30 seconds.

Remove the fried mushroom and onion mix from the pan (place with chicken breast) and return pan to the heat. Add the wine (or broth) to the pan.

Using a wooden spoon, scrape the bottom of the pan to release any solids and cook until half the liquid has evaporated. Stir occasionally.

Combine flour and softened butter to make a paste.

Add coconut milk, flour/butter mix and nutmeg to the wine in the pan and stir until flour/butter mix is incorporated.

Return the mushrooms, onions and chicken to the pan. Stir.

Add remaining salt and pepper and allow to simmer for about 5-8 minutes until sauce has thickened and it is steaming hot.

Remove thyme and serve.