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.
- 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)
- 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.
- Season the chicken with the salt, garlic powder, and ground black pepper. Set aside.
- Slice the mushrooms in half or quarters if they are larger mushrooms. Set aside.
- 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.
- Remove the browned chicken from the pan and set aside.
- 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.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
- Add the heavy cream to the remaining chicken stock and bring to a boil.
- Lower the heat to a simmer and add the chopped rosemary. Simmer the sauce until reduced by one-third.
- 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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