Paleo Recipe Makeover- Chicken with Mushroom Sauce

Dear Nell,

How about the following recipe, can you show me how to Paleo-ize it?

Absolutely!  I've left the original and have edited in red…

Chicken with Mushroom Sauce

4 (6-ounce) skinless, boneless chicken breast halves

2 teaspoons canola oil   USE OLIVE OIL

1/2 teaspoon salt, divided  SKIP IT

1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour  TRY COCONUT, ALMOND OR FLAX MEAL
3/4 cup fat-free, lower-sodium chicken broth  USE HOMEMADE
2 tablespoons butter  USE OLIVE OIL
1 teaspoon minced fresh thyme

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet USE CAST IRON over medium-high heat. Add canola oil  OLIVE OIL to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; MEAL cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter REMAINING OIL and thyme, stirring until butter melts. Serve with chicken.  Serve on a bed of fresh kale !: )