Grilled Chicken with Herbed Mushroom Sauce

You will need these ingredients:

Chicken breasts - 2 boneless, skinless 
Olive oil ( I used coconut oil) - enough to drizzle the chicken with
Button mushrooms - 200gms 
Olive oil - just enough to coat the pan (you can also use spray)
Butter (again, I used coconut oil) - 1 tbsp
Flour (all-purpose or corn) - 1 tablespoon
Chicken or beef stock - approximately 1 cup
Fresh herbs (I used rosemary, thyme, and chives)Salt - to taste
Pepper - to taste

Method:

1) Drizzle the chicken breasts with oil, and sprinkle with salt and pepper. 
2) Grill over high heat until cooked through.  Let rest under aluminum foil while you prepare the sauce.
3) Wash and dry mushrooms and cut in half.  Heat enough oil to coat the bottom of the pan to high. 
4) Add dry mushrooms and stir them around until they begin to brown. 
5) Lower the temperature to medium and cook the mushrooms for about 5 minutes, or until they are tender.
6) Add butter and flour to the mushrooms.  Stir it all around and cook for 2 minutes. 
7) Add the stock and stir well. 
8) Raise the heat and let the sauce boil to reduce and thicken. 
9) When it’s the consistency you like, taste for seasonings and add salt and pepper.
10) Add the fresh herbs (rosemary/thymes/chives - Since I didn't have fresh herbs, I didn't add these. I added pepper instead).
11) Serve the sauce over the chicken with mashed potatoes on the side.