Chicken with Rosemary and Mushroom Glaze

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
•  

Directions

1. Season chicken with sea salt and black pepper.
2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
3. Add chicken 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 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.
   
   
   
    (Resource: Paleo Foodie Kitchen)
   
   
   
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