Rosemary Chicken With Mushroom Sauce Recipe
Some days are meant for bacon-wrapped stuffed mushrooms, and other evenings call for rosemary chicken with creamy mushroom sauce. Trust us, you'll just know.
Servings 4 people
Calories 422kcal
Ingredients
- 3 chicken breasts boneless, skinless, and diced
- 10 oz. cremini mushrooms sliced
- 2 garlic cloves minced
- 1 onion diced
- ½ tbsp. fresh rosemary minced
- 1 ½ cups full-fat coconut milk
- 1 cup chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a skillet over medium-high heat.Cooking fat
- Season the chicken to taste.3 chicken breasts, Sea salt and freshly ground black pepper
- Cook the chicken until browned and heated for about 6 to 8 minutes.
- Remove the chicken and set aside.
- Add the onion and garlic; cook for 1 to 2 minutes.2 garlic cloves, 1 onion diced
- Add the mushroom and cook until soft, about 3 to 4 minutes.10 oz. cremini mushrooms
- Pour in the chicken stock and add the rosemary. Cook while stirring for 4 to 5 minutes.1 cup chicken stock, ½ tbsp. fresh rosemary
- Pour in the coconut milk, bring the chicken back to the pot, and heat until everything is warm.1 ½ cups full-fat coconut milk
- Serve topped with more fresh minced rosemary.
Nutrition
Calories: 422kcal | Carbohydrates: 8g | Protein: 45g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 197mg | Potassium: 916mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg