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.