Chicken with Rosemary and Mushroom Glaze
Nutrition per serving
Calories | 569 kcal |
Protein | 58.5 g |
Carbs | 3.4 g |
Fats | 35.7 g |
Saturated Fat | 25.1 g |
Monounsaturated Fat | 4.6 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 1.1 g |
Fiber | 1 g |
Sodium | 406 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.