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.
4 servings
- Amount per serving
- Calories306
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 444mg20%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 31g
- Vitamin A 0mcg0%
- Vitamin C 1mg2%
- Calcium 0mg0%
- Iron 0mg0%
- Potassium 24mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
