Cream of Mushroom Chicken Breasts

Serves 6

Ingredients
3 cups mushrooms, thinly sliced
2 Tbsp. butter (or olive oil)
2 tsp. fresh rosemary, chopped
3 cloves garlic, chopped
4 boneless skinless chicken breasts, about 6 oz. each
1 can light coconut milk
1 Tbsp. whole-wheat flour
Salt and pepper to taste

Instructions
1. Heat a large non-stick skillet or cast-iron pan to medium-high on the stove. Melt a tablespoon of butter, and add the sliced mushrooms, spreading around the pan evenly so they can brown.
2. Once mushrooms have browned on one side, add in the chopped rosemary. Cook down the mushrooms. In the last few minutes of cooking, add the chopped garlic. Season with salt & pepper if using. Remove the mushrooms from the pan, and set aside.
3. To the same pan, add in the chicken breasts. Season lightly with salt & pepper, if using, and brown on both sides (about 5 minutes each side). Remove chicken breasts from pan and set aside on a plate. They won’t be cooked through yet, that’s ok.
4. To the same pan, add the other tablespoon of butter and a tablespoon of flour, and whisk it together to make a rue. Cook the butter and flour together for about 20 seconds on medium/high heat. Then slowly add the can of coconut milk while whisking. Once it’s thickened, add back the mushrooms, and then also add back in the chicken breasts.
5. Allow it all to simmer together on low/medium heat for another 6–7 minutes flipping the chicken occasionally until the chicken breasts are cooked through. Serve, and pour extra sauce over the top.

Nutrition Facts (Per Serving)
Calories: 403
Protein: 36 grams
Carbs: 6 grams
Fat: 27 grams