Not gonna lie. It would have been one long yellow and orange poorly lit blog. Well, not that it isn’t already (heh!) however, at least you can make out the food in this recipe! No worries, I’m making it again this week and well lit pictures and instructions will follow. I’ve even got a microwave short-cut version. Yep!
Ok, so, this is a SUPER easy chicken recipe, and please feel free to modify and add what you fancy. For example, a splash of white wine or even some sauteed onions with the mushrooms is fantastic. The night I made this, time was a luxury I didn’t have SO this is what I made! A go-to, if you will, when I need dinner fast, need it to be healthy, and need it to taste like more than just plain baked chicken. Here we go!
4 trimmed boneless, skinless chicken breast
1 8-10oz package mushrooms, sliced (I love baby bellas, but white buttons are tasty too!)
1 clove minced garlic
1/2 tsp dried italian seasoning
1 tsp dried or fresh parsley
1/4 – 1/2 cup organic chicken broth
1-2tbsp coconut oil
salt n pepper to taste
1. Heat coconut oil in a fry/saute pan over medium heat.
4. If your pan is looking a bit dry, add another tablespoon on coconut oil. Add minced garlic to the pan, saute for 30 seconds – 1 minute, stirring often so garlic doesn’t burn.
7. If your chicken has gotten cold, add it back into the pan and warm up. Put yo’ chicken on a plate, pour some mushrooms over yo’ chicken, serve with a salad or a sweet potato and your DONE. Easy peasy.
Like I said, if you have some extra time, add in some cheese (that’s not paleo though, just sayin), some sauteed onions, white wine, or even a pad or two of butter at the end (also not paleo, sorry kids).