Recipe Corner: Rosemary Chicken with mushroom glaze

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Recipe Corner: Rosemary Chicken with mushroom glaze

Recipe Corner: Rosemary Chicken with mushroom glaze

Recipe Corner: Rosemary Chicken with mushroom glaze

Ingredients

  • 4 boneless, skinless chicken breasts (4-6 oz each)
  • sea salt (optional) and freshly ground black pepper to taste
  • 4 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
  • 2 tsp hazelnuts, chopped
  • 10 white button or cremini mushrooms, sliced

Instructions

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