Wednesday, February 15, 2017

chicken breast and sautéed mushroom skillet

This was so yummy and so easy to make!!

Yield: 1 Green, 2 yellow, 1 Blue for 1/4 skillet

1½ tsp. olive oil, divided use
4 (4-oz) raw chicken breasts, boneless, skinless
4 medium shallots, chopped
4 cloves garlic, chopped
1 lb. sliced mushrooms
1 Tbsp. chopped fresh rosemary (or 2 Tbsp. dried rosemary)
2 Tbsp. dry sherry (optional)
½ cup  low-sodium organic chicken broth
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Heat 1 tsp. oil in medium skillet over medium-high heat.

Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.

Heat remaining ½ tsp. oil over medium-high heat.

Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add mushrooms and rosemary; cook, stirring occasionally, for 10 minutes, or until mushrooms release all their liquid.

Add sherry (if desired) and broth. Season with salt and pepper, if desired; cook, stirring occasionally, for 10 minutes.

Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.

Place a chicken breast on each of four serving plates. Top with mushroom mixture.

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