Chicken and Mushrooms with Roasted Red Pepper Sauce

Melt half of the ghee (or coconut oil) over medium-high heat. Add tomatoes, onion and garlic; cook until soft.

Add roasted red bell pepper, broth, parsley, 1 tablespoon of the basil, the thyme, hot sauce, 1 teaspoon of the sea salt and 1/4 teaspoon of the black pepper to the mixture; bring mixture to a boil then puree (either with an immersion blender or in batches in a food processor).

If using a food processor, return mixture to the saucepan; cover and simmer for 5 to 7 minutes. In a large skillet, melt remaining ghee (or coconut oil) over medium-high heat.

Add mushrooms and cook until tender; remove from the skillet and set aside.

Add the chicken to the skillet and season with remaining salt and remaining pepper; cook for 3 to 5 minutes per side or until juices run clear; remove skillet from the heat.

To serve, place cooked mushrooms on a large serving platter and arrange chicken on top; pour red pepper sauce over all and garnish with remaining basil.