Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp oil for 5 to 7 minutes on each side until browned.

Remove chicken from skillet and place on a plate and set aside (will return to the pan later).

In the same pan used for the chicken, melt 1 tbsp coconut oil over medium heat. Add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.

Add wine to the pan and stir.

In a small bowl mix; 1 tbsp coconut oil and ½ tsp arrowroot powder, smashing arrowroot powder into the coconut oil with a fork until coconut oil has absorbed the arrowroot.

Add the arrowroot mixture to the mushroom wine mixture in the pan. Stir and melt arrowroot mixture into the saute over medium to medium high heat until the sauce starts to thicken.

Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes, or until chicken is completely cooked.Plate chicken and pour some of mushrooms and sauce over chicken.