Season chicken with salt and pepper to taste.
Melt half of the ghee (or coconut oil) in a large skillet over medium-high heat; add chicken and cook for 3 to 5 minutes per side or until juices run clear; remove from skillet.
Reduce skillet heat to medium and melt remaining ghee (or coconut oil); add garlic and cook for 1 minute.
Add wine, coconut milk and mustard and whisk thoroughly for about 1 minute. Reduce heat to low and simmer mixture for 8 minutes or until reduced and thickened.
Return chicken to the skillet and turn to coat with sauce; heat through then serve.