Description
A full flavor Pan Seared Chicken recipe cooked in a Wild Mushroom Sauce seasoned with fresh thyme and lemon juice.
Ingredients
Scale
- 2 tablespoons of coconut oil
- 3 chicken breasts, skinless & boneless {cut in half}
- 1 cup of onion, diced
- 2 garlic cloves, minced
- 1 lb of cremini mushrooms, sliced
- 1/2 lb. of shitake mushrooms, stemmed removed and then sliced
- juice of 1 lemon
- 2 tablespoons of fresh thyme, chopped
- 2 1/2 cup of low sodium chicken broth
- 3 tablespoons of arrowroot
Instructions
- Heat a large skillet to medium high heat.
- Season chicken breast with salt & pepper.
- Add in coconut oil and chicken breasts, saute for 5-6 minutes per side.
- Remove chicken from the pan and place on a plate.
- Next add onions to the pan. Saute fro 3-4 minutes until translucent.
- Add in garlic, saute for 30 seconds and then add lemon juice. {be sure to scrap brown bits off the pan leftover from the chicken}
- Add in the cremini and shitake mushrooms, and fresh thyme.
- Saute for 10-15 minutes, until mushrooms have softened and started to brown.
- Add in the chicken broth and season with salt & pepper to taste.
- Bring to a boil, then reduce to simmer.
- In a small bowl, mix together 3 tablespoons of arrowroot with 1/2 tablespoons of water.
- Add arrowroot mixture to the broth mixture. Whisk in to combine.
- Let simmer for 3-4 minutes, until thickened.
- Add chicken back into pan with the mushroom mixture, cover and let simmer for 3-4 minutes.
- Serve!