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
Season chicken breasts with sea salt (optional) and black pepper.
Heat a large skillet over medium heat. Add 1 Tbs 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.
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