Mustard and Mushroom Chicken Sauté

4	chicken breasts
2	garlic cloves, minced
1	shallot, chopped
1 Tbs	ghee, or fat of choice
2 cups	fresh mushrooms of choice, chopped
	salt and pepper to taste
2	fresh sprigs of thyme
3 Tbs	Dijon mustard
1	lemon, juiced

1. Steam chicken until cooked through, then chop into small pieces.
2. Sauté garlic and shallots in fat of choice on medium-low heat until shallots are translucent.
3. Add mushrooms and sauté until water has evaporated.
4. Add cooked chicken, thyme, dijon mustard, and lemon juice, sauté for around 2–3 minutes, and serve with a side of choice.

   For a vegan/vegetarian version, add mustard and thyme to the mushrooms, sauté for half a minute, and substitute 1 cup of quinoa or whole grain of choice (cooked with water or vegetable broth) for the chicken.