Season chicken with sea salt and black pepper.
Heat large skillet over medium heat. Add 1 Tbs. coconut oil once hot.
Add chicken breasts and cook until internal temp reaches 165.
Meanwhile, add remaining coconut oil to a medium sauté pan over medium heat. When pan in hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 min.
Add mushrooms to rosemary mixture and cook for another 5 min or until mushrooms are browned. Season with sea salt and pepper.
Pour mushroom mixture over chicken to serve.
Originally Submitted
5/17/2013
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