CREAMY MUSHROOM ROSEMARY CHICKEN

This delicious creamy chicken dish is a “go to” in my house. I often mix up the flavors, but I keep coming back to the mushroom and rosemary combination. It’s hearty and satisfying, but also nutritious and easy-to-make.

CREAMY MUSHROOM ROSEMARY CHICKEN

SERVINGS: 2
PREP TIME: 5 MINUTES
COOKING TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS

• 1 large chicken breast (cut lengthwise)

• 2 tablespoons of olive oil

• 3 cloves of garlic (minced)

• 8 oz. of chopped white mushrooms

• 1/2 can of coconut milk (only use the fatty parts, A.K.A the thick white parts)

• 1/4 cup of water

• 1/2 teaspoon of salt + more to season

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of Italian seasoning

• 1-2 sprigs of rosemary

• Pepper to season

INSTRUCTIONS

1. Prep

   Season both sides of the cut chicken breast with salt and pepper. Heat a medium-sized sauté pan on medium heat with 1 tablespoon of olive oil.

2. Cook the Chicken

   Once hot, add the chicken and sear on both sides until fully cooked (about 12-18 minutes). Once cooked, set aside on a plate.

3. Begin the Mushroom, Rosemary Sauce

   In the same pan, add one tablespoon of olive oil and heat on medium-low. Once hot, add the garlic and cook until golden brown and fragrant (about 1 minute). Add the mushrooms, water, and sprig of rosemary and sauté until mushrooms have shrunk in size and are fully cooked (about 8-10 minutes).

4. Finish the Mushroom, Rosemary Sauce

   Add the coconut milk, garlic powder, salt, and Italian seasoning to the pan and mix until coconut milk is fully dissolved. Allow sauce to reduce and thicken by simmering for 5 minutes.

5. Finish and Serve

   Finally, add the chicken to the pan and use a spoon to pour sauce over the chicken. Remove the sprig of rosemary from the pan and serve the chicken with mushroom sauce on top.