Heat a cast iron skillet on medium heat. While it comes to temperature slice your mushroom and onions.
Once your skillet is hot, add in two tablespoons of butter. When melted add in the sliced mushrooms, sprinkle with ¼ tsp salt. Sauté until browned, then add in the onions. Keep stirring until softened, about 6 more minutes. Remove the mushroom and onion mix from the skillet.
Add in the last tbsp. of butter. Sprinkle your chicken cutlets with the remaining salt and thyme. Place in the skillet side by side. Cook for five minutes on one side. Then flip over. Cook another 5 minutes.
Then add the mushroom and onion mix back in. Pour the coconut milk right over it. Make sure you shake your can so you get a good mix of coconut milk with fat.
Let simmer for one minute, remove from heat and serve! Perfect saucy protein to go with a big green salad!