Chicken and mushrooms were born to go together! And with this glazed sauce your going to love them even more. Get stuck in.
Season chicken breasts with sea salt (optional) and black pepper.
Heat a large skillet over medium heat. Add 1 tablespoon coconut oil when pan is hot.
Add chicken breasts and cook until internal temperature reaches 165 F, or until there is no pink in the center.
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.
Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
Pour mushroom mixture over chicken to serve.
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
Directions
Season chicken breasts with sea salt (optional) and black pepper.
Heat a large skillet over medium heat. Add 1 tablespoon coconut oil when pan is hot.
Add chicken breasts and cook until internal temperature reaches 165 F, or until there is no pink in the center.
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.
Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
Pour mushroom mixture over chicken to serve.