Chicken Dijonnaise

[Dee]

2 onions, chopped
1 garlic clove, minced 
1/4 cup butter
3 boned whole chicken breasts, cut into 1-inch pieces
2 tablespoons Dijon mustard
1 cup unsweetened coconut milk
salt and pepper to taste
dry white wine or a little sherry wine, just a splash, to taste

Saute or sweat onions and garlic in butter until onion is soft.
Remove onions
Add chicken to skillet along with a little more butter if needed, and cook and stir until chicken is opaque and cooked through, about 5 minutes. Do not overcook.
Add the cooked onions and the mustard and cook and stir for 1 minute.
Add coconut milk
salt and pepper to taste.
Add a little dry white wine or sherry or DF milk to thin the sauce a little. Stir together for 1 or 2 minutes or until heated through but do not boil.
Add chicken back into the skillet and simmer for 20-25 minutes
Serve over favorite GF noodles or rice.