Chicken with Rosemary and Mushroom Glaze
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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