Preheat oven to 400°F

Mushroom Cream Sauce

Melt coconut oil in a large cast iron skillet, over medium heat

Add onions, sauté for 2-3 minutes

Add mushrooms, sea salt and pepper, sauté 3-4 more minutes

Pour in heavy cream and white wine, working with a wooden spoon, evenly coat mushrooms and onions,

Simmer 3-5 more minutes

Meanwhile, drain the sun-dried tomatoes, reserving 2 tbsp of the oil

Pour sauce into a medium sized bowl, add the sun-dried tomatoes, set aside

Set the skillet aside, you will use it again

Chicken Thighs

Pat chicken thighs dry

Crack an egg into a small bowl, whisk

Add flour, thyme, sea salt and pepper to a large plate, toss with a fork to combine

Working 1 at a time, dip each chicken thigh into the flour mixture, then into the egg and back into the flour mixture, make sure you coat the whole thigh with each dip

Repeat with all the chicken thighs

Put the skillet back on the burner over medium-heat

Add the 2 tbsp reserved oil for the sun-dried tomatoes, bring to temperature

Carefully add the chicken thighs, make sure to space them out evenly in the skillet

Cook chicken thighs for 2-3 minutes on each side until golden brown, remove from heat

Spoon cream sauce over chicken breasts

Place skillet in the oven and bake for 10-12 minutes at 400°F

Remove from oven, let rest 5 minutes before serving

Serve over rice, pasta or salad, garnish with fresh parsley