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Chicken with Rosemary and Mushroom Glaze

Chicken with Rosemary and Mushroom Glaze

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 317 kcal

Ingredients
  

  • 4–6 oz pieces chicken breast, boneless, skinless
  • 1 t sea salt to taste
  • 1 t black pepper freshly ground, to taste
  • 4 T coconut oil divided
  • 2 t fresh rosemary
  • 2 t hazelnuts chopped
  • 2 medium garlic cloves minced
  • 10 medium white button or cremini mushrooms sliced

Instructions
 

  • Season the chicken breasts with sea salt (optional) and black pepper.
  • Heat a large skillet over medium heat. Add 1 tablespoon coconut oil when the pan is hot.
  • Add the chicken breasts, and cook until the internal temperature reaches 165°F, or until there is no pink in the center.
  • Meanwhile, add the remaining coconut oil to a medium sauté pan over medium-high heat. When the pan is hot, add the rosemary, hazelnuts, and garlic.
  • Simmer together for 5 minutes.'
  • Add the mushrooms, and cook for another 5 minutes or until the mushrooms are browned. Season with sea salt and black pepper if desired.
  • Pour the mushroom mixture over the chicken to serve.

Nutrition

Calories: 317kcalCarbohydrates: 1gProtein: 29gFat: 22g
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