[wpurp-searchable-recipe]Mushroom Glazed Chicken – – ghee, boneless skinless chicken breasts, Sea salt and freshly ground black pepper to taste, coconut oil, small onion (chopped), chopped hazelnuts, chopped fresh rosemary, cremini mushrooms (sliced), bone broth, , Preheat grill to MEDIUM-HIGH. Brush grill grate with ghee.; Season chicken breasts with salt and pepper. Place chicken on the grill for 4 to 6 minutes per side or until juices run clear and cooked through; remove from grill and set half aside for lunch the next day (Chicken and Zucchini Skillet).; In a large pan, heat coconut oil over medium heat. Add the next 3 ingredients (onion through rosemary leaves) and simmer for 5 minutes. Add mushrooms and cook for another 3 minutes, or until mushrooms are slightly browned. Add in broth, season with salt and pepper, and after it boils, reduce heat to low and allow to simmer for at least 10 to 15 minutes or until broth has reduced by more than half. ; Pour mushroom mixture over chicken and serve. ; ; – <p>Related Lunch Recipe: <a href="https://members.savingdinner.com/recipe/chicken-and-zucchini-skillet/">Chicken and Zucchini Skillet</a></p> <p><strong>SERVING SUGGESTION</strong>: Grilled balsamic asparagus (brush asparagus with olive oil and balsamic vinegar, season with salt and pepper, and grill until tender)</p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 1[/wpurp-searchable-recipe]

Mushroom Glazed Chicken

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