The perfect dinner protein, our Chicken Breast with Sautéed Mushrooms is a mushroom-lovers delight Succulent chicken breast is topped with mushrooms sautéed in sherry vinegar, aromatic garlic, and shallot, and finished with fragrant rosemary. Remember to save some leftovers, you can enjoy this meal again in a delish omelet!
1½ tsp olive oil divided use
4 (4-oz) raw chicken breasts boneless, skinless
4 medium shallots chopped
4 cloves garlic chopped
1 lb sliced mushrooms
1 Tbsp chopped fresh rosemary (or 2 Tbsp. dried rosemary)
2 Tbsp dry sherry (optional)
½ cup low-sodium organic chicken broth
sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Heat 1 tsp oil in medium skillet over medium-high heat.
Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.
Heat remaining ½ tsp oil over medium-high heat.
Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms and rosemary; cook, stirring occasionally, for 10 minutes, or until mushrooms release all their liquid.
Add sherry (if desired) and broth. Season with salt and pepper, if desired; cook, stirring occasionally, for 10 minutes.
Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.
Place a chicken breast on each of four serving plates. Top with mushroom mixture.