Chicken with Rosemary Mushroom Glaze

I found this one a paleo recipes website. The combination of garlic, rosemary and hazelnuts goes well with just about any vegetable. I've tossed them in with Brussels sprouts and added some bacon and it was glorious! Sometimes I add a splash of balsamic vinegar into the pan with the chicken for a little more flavor, but it's just as good with plain ol' salt and pepper.

Chicken w/ Rosemary Mushroom Glaze

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.