Rosemary Portobello Chicken

Rosemary Portobello Chicken

Rosemary and chicken already go well together. Adding mushrooms and a creamy sauce makes a dish feel special without being overly fussy or complicated.  This rosemary and mushrooms combination makes for a delicious chicken dish that is sure to delight. Bonus: You can make it all in just one skillet! This recipe is low-sucrose and low-starch and full of flavor.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

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Serves 4

Ingredients

  • 2 large boneless, skinless chicken breast halves
  • 1 ½ teaspoons salt, plus more to taste
  • ½ teaspoon garlic powder
  • ¾ teaspoon ground black pepper
  • ⅔ pound (about 10 ounces) baby Portobello mushrooms or cremini mushrooms
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided in half
  • 1 clove garlic, minced (as tolerated)
  • ½ cup rich chicken stock (1 cup store-bought chicken stock or broth, reduced by half)
  • 1 cup heavy cream
  • 1½ teaspoons (about 1 large sprig) minced fresh rosemary
  • 2 teaspoons chopped parsley, for garnish (optional)

Directions

  1. Slice each breast in half horizontally and into 2 pieces as if you were going to butterfly it, but cut completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
  2. Season the chicken with the salt, garlic powder, and ground black pepper. Set aside.
  3. Slice the mushrooms in half or quarters if they are larger mushrooms. Set aside.
  4. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to cook the chicken in batches.
  5. Remove the browned chicken from the pan and set aside.
  6. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes or until they are nicely browned and softened.
  7. Add the garlic and cook until fragrant, about 1 minute.
  8. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
  9. Add the heavy cream to the remaining chicken stock and bring to a boil.
  10. Lower the heat to a simmer and add the chopped rosemary. Simmer the sauce until reduced by one-third.
  11. Add the browned chicken and mushrooms to the pan, cover, reduce heat, and cook for 5 to 8 minutes or until the chicken is cooked through.

Recipe adapted from The Midnight Baker http://bakeatmidnite.com/

 

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