Chicken with Rosemary and Mushroom Glaze

Ingredients: 

• 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

Directions:

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