Monday, October 21, 2013

Chicken with Rosemary and Mushroom Glaze

  • 4 boneless, skinless chicken thighs (4-6 oz each)
  • 4 tablespoon coconut oil, divided
  • 2 cloves garlic, minced
  • 2 teaspoon fresh or dried rosemary leaves
  • 2 white button or cremini mushrooms, sliced
  • sea salt and freshly ground black pepper to taste

  1. Season chicken with sea salt and black pepper.
  2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
  3. Add chicken 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 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.

Note: Serves 2

Original Recipe: paleofoodiekitchen Related Posts Plugin for WordPress, Blogger...


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