Heat a drizzle of olive oil in a large buffet casserole / saucepan
Season the chicken breasts with salt and pepper and then sear until golden brown all over. Remove from the pan and set aside.
Add the mushrooms to the pan and cook until golden brown. Remove and set aside.
Add the onion to the pan with a pinch of salt and cook until soft.
While the onion is cooking - combine the nut butter, almond milk and chicken stock in a large jug. Whisk until well combined and smooth.
Add the garlic to the onion and cook until fragrant. Sprinkle over the almond flour and mix well.
Pour in the nut butter and stock mixture. Sprinkle in the dried herbs.
Bring to a gentle simmer and add the kale. Simmer until thickened.
Return the chicken to the pan to cook through.
When the chicken is almost done add the mushrooms back into the mix and stir to heat through. Finish with the sun-dried tomatoes for a pop of colour and acidity.
Serve the saucy creamy casserole with afresh green salad on the side and enjoy!