Cut chicken breast in half lengthwise and pat dry with paper towel
Put arrowroot, salt & pepper in zip lock bag, add chicken & shake well
Melt ghee in a large skillet
Cook chicken 4-5 minutes per side, depending how thick, move to plate
Add onions to pan & cook till soft
Add garlic & mushrooms & cook till mushrooms are browning
Add chicken broth, stir well
Add Dijon & balsamic, stir
Add coconut cream & bring to a slow boil
Reduce heat & add chicken back to pan
Simmer till sauce thickens, about 10 minutes
If sauce is not thick enough make an arrowroot slurry with 1 tablespoon arrowroot and 1 tablespoon water, add to pan, stir & let thicken