1 1/4 cups of your favorite gluten free flour mixture
3 tsp. salt
1/4 tsp. red pepper flakes
3 lbs. boneless, skinless chicken breasts or thighs
1/4 cup oil
8 oz. cremini mushrooms, halved
1 tsp. baking powder
3 eggs, well beaten
1 1/2 cups almond milk
1 drop Clary Sage Essential Oil
1 drop Black Pepper Oil
1/4 cup melted coconut oil
2 tblsp. mustard
1/4 cup chopped parsley

Preheat oven to 350 degrees. Combine 1/4 cup flour, 2 tsp. salt, and red pepper flakes in a bag. Add chicken and shake to coat. Brown in oil on all sides. Remove to a deep 2 quart casserole dish. Saute mushrooms in same pan for a few minutes. Add to casserole dish.

Sift the remaining flour, baking powder, and 1 tsp. salt. Set aside. Combine eggs, milk, sage oil, black pepper oil, coconut oil, mustard, and parsley. Blend with flour mixture until smooth. Pour over chicken.

Bake for 1 hour or until done. Your chicken will be surprisingly juicy.

I can't believe I use to actually use a can of orange soda for this recipe. Make any kind of chicken you want, boneless or not, skinless or not, ... Then I would just salt and pepper the chicken and dump in a can of orange soda. It was great, but now I think about the sugar and shutter. 

Now I get some pan juices going from cooking the chicken, add some water (or chicken stock), 1 tablespoon honey, and a couple drops of Wild Orange. It actually tastes better!