Chicken with Coconut Milk Gravy

8 to 10 pieces of Chicken
1 cup Oat Flour for dredging
2 to 3 heaping tablespoons Coconut Oil
Garlic Salt & Pepper to taste
1 can Coconut Milk

In a large fry pan, heat coconut oil. Dredge chicken in oat flour and place it in the pan.  Sprinkle it with  garlic salt and pepper to taste.   Brown chicken well, then turn and brown the other side. Cover and cook on medium-low heat for 10 minutes or so, until chicken is cooked on the inside. Remove chicken from the pan and add a can of coconut milk to the juices. Stir well and allow to simmer on low for about 10 minutes. Add garlic salt and pepper to taste, and if you want, add 2 teaspoons of Better Than Bullion for flavor. Serve chicken on mashed potatoes and pour gravy on top. Yum!