-
1
Preheat oven to 375F
-
2
Melt 1 Tbsp.ghee butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate (chicken will not be completely cooked). Repeat procedure with 1 Tbsp. unsalted butter and remaining chicken. Wipe skillet clean.
-
3
Melt 2 Tbsp. ghee butter in skillet over medium-high heat.
-
4
Add shallots, and saute 3 minutes or until translucent. Add garlic, and saute 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
-
5
Melt remaining 1/4 cup ghee butter in a 3-qt. saucepan over medium-high heat. Whisk in coconut flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened.
-
6
Remove from heat, and add parsley, sage, salt and peper and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
-
7
Bake at 375u00b0 for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165u00b0. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.
