Chicken with Rosemary and Mushroom Glaze

Nutrition per serving

Calories569 kcal
Protein58.5 g
Carbs3.4 g
Fats35.7 g
Saturated Fat25.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Sugars1.1 g
Fiber1 g
Sodium406 mg

Ingredients

Chicken Breast
Table Salt
Black Pepper
Coconut Oil
Garlic
Fresh Rosemary
Hazelnuts
White or chestnut mushrooms
1. Mince the garlic 

2. Chop the hazelnuts

3. Thinly slice the white button mushrooms. 

4. Season 2 chicken breast lightly with salt and ground black pepper. 

5. Heat 1 1/2 tsp of coconut oil in a medium-sized skillet over medium-high heat. 

6. Add chicken breast. Cook breast on both sides until lightly brown and the inside of the chicken meat is no longer pink. The internal temperature should reach 165 degrees F. 

7. Heat remaining coconut oil to a medium-sized saute pan and heat over medium-high heat.  

8. Stir-fry chopped rosemary, hazelnuts and garlic. Cook for 5 minutes. 

9. Add sliced mushrooms and continue to saute until mushrooms are lightly golden. Season to taste with salt and ground black pepper. 

10. Place cooked chicken breast in a serving platter topped with sauteed mushroom mixture.