Paleo Plan

Chicken with Rosemary and Mushroom Glaze

Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 40 minutes

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Ingredients

  • 4 boneless, skinless chicken breasts (4-6 oz each)
  • sea salt (optional) and freshly ground black pepper to taste
  • 4 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
  • 2 tsp hazelnuts, chopped
  • 10 white button or cremini mushrooms, sliced

Instructions

  1. Season chicken breasts with sea salt (optional) and black pepper.
  2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
  4. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
  5. 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.
  6. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
  7. Pour mushroom mixture over chicken to serve.

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7 Comments

  1. It’s easy to improvise, but you might include a specific quantity of mushrooms – good stuff!

    jbennettiv

  2. Good point. As we go forward, I’ll try and make sure quantities get put in.

    Thanks

    Jason G.

  3. Quick and easy. My family enjoyed it. I used sliced almonds and wished I would of doubled the ingredients.

    jlucas

  4. This is my favorite! It’s so easy to make and really spices up plain chicken.

    Laurie

  5. This was delicious, but the sauce ended up more like just mushrooms (not saucy or like a glaze at all) with which I topped the chicken. There wasn’t really any oil left at the end, not enough to “pour,” anyway. Still, as I said before — delicious.

    GT

  6. Reading the last comment, I cut down on the evoo and added at least 1/2 of good white wine to make more of a “pouring” sauce. The dish is great, thx!

    CChap

  7. Agree, glaze isn’t really the right work…

    I browned the chicken then removed, I then added a small amount of white wine (just enough to cover bottom of pan) and deglazed it – then added the rosemary, garlic, nuts, and a touch more oil.

    I added a bit more salt after the mushrooms were done cooking.

    It was great!

    Megan

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