Rosemary Chicken And Mushroom Glaze

Rosemary Chicken And Mushroom Glaze

Chicken and mushrooms were born to go together! And with this glazed sauce your going to love them even more. Get stuck in.

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 4 chicken breast(s), boneless skinless (4-6 oz)
 1 tsp sea salt to taste
 1 tsp black pepper freshly ground, to taste
 4 tbsp coconut oil divided
 2 garlic clove(s) minced
 2 tsp rosemary, fresh
 2 tsp hazelnuts chopped
 10 mushroom(s), white button or cremini sliced

1

Season chicken breasts with sea salt (optional) and black pepper.

2

Heat a large skillet over medium heat. Add 1 tablespoon 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.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 306
% Daily Value *
Total Fat 20g31%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 0mg
Sodium 444mg19%
Potassium 24mg1%
Total Carbohydrate 1g1%
Dietary Fiber 0g
Sugars 0g
Protein 31g62%

Vitamin A 0%
Vitamin C 1%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 chicken breast(s), boneless skinless (4-6 oz)
 1 tsp sea salt to taste
 1 tsp black pepper freshly ground, to taste
 4 tbsp coconut oil divided
 2 garlic clove(s) minced
 2 tsp rosemary, fresh
 2 tsp hazelnuts chopped
 10 mushroom(s), white button or cremini sliced

Directions

1

Season chicken breasts with sea salt (optional) and black pepper.

2

Heat a large skillet over medium heat. Add 1 tablespoon 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.

Rosemary Chicken And Mushroom Glaze

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