Chicken with Rosemary and Mushroom Glaze

By tulawdog

Ingredients

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

Preparation

Step 1

Season chicken with sea salt and black pepper.
Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
Add chicken 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 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.