Chicken with Rosemary Mushroom Glaze - Paleo Plan

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.
3. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
4. 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.
5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
6. Pour mushroom mixture over chicken to serve.