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Roasted Chicken Breast in Coconut Juice


2 chicken breast halves (skin-on, bone-in), cut into 6 pieces
6 boiler onions
1 pack baby portabella mushrooms
2 shallots, finely chopped
1 garlic, finely chopped
4 sprigs of cilantro, finely chopped
1 cup coconut juice
1 T white wine
soy sauce, salt, pepper, oil, butter, cornstarch

Soak chicken in coconut juice for 1 hr, remove and reserve juice for later use.
Season chicken with salt, pepper and soy sauce.
Clean and wash mushrooms and bolier onions throroughly.
Preheat oven to 325 degrees.
In a large skillet, heat oil and butter and brown the chicken breast over medium heat, 3-5 minutes each side. The coconut juice will give the chicken a nice golden brown color. Place chicken in the oven for 5-10 more minutes.
Meanwhile, add more butter into the skillet and saute the boiler onions until golden brown, set aside. Add more butter in, add shallot and garlic and cook until fragant. Add mushroom and stir to cook until nice and soft, salt and pepper to taste, add boiler onions back in. Pour in the coconut juice, bring to a boil. Add chicken in with the brown juice from roasting. Add wine. Thicken the sauce with 1/2 t cornstarch. Add more salt and soy sauce to taste, turning the chicken to coat with sauce. Sprinkle some chopped cilantro and fresh ground pepper on top then serve.