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Heat ghee and olive oil in a large pan over
medium-high heat. Add onions and sauté 5 mins.
Reduce heat to medium. Add garlic and balsamic,
scraping brown bits from bottom of pan. Cook 2-
3 minutes. Add mushrooms, stock, coconut milk
and tarragon and bring to a boil. Reduce heat
and add in grilled chicken breasts. Simmer
until sauce is thickened and chicken is warmed
throughout. Season with salt and pepper, to
taste.
Add broccoli, spinach or whatever other veggie
you'd like for a side!
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