NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 tbsp olive oil

1 tsp ghee

1 cup cremini mushrooms

1 medium shallot

2 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp coconut aminos

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

PREPARATION

• 1

  Pat the chicken breasts dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through; remove chicken from the pan and set aside to rest.

• 4

  In the same skillet, add the ghee and sliced cremini mushrooms, sautéing for 4 minutes until they release their moisture and begin to brown.

• 5

  Add the finely minced shallot and garlic to the mushrooms, stirring constantly for 1 minute until fragrant.

• 6

  Pour in the chicken broth and coconut aminos, using a wooden spoon to scrape up the flavorful brown bits from the bottom of the pan.

• 7

  Stir in the fresh thyme and let the sauce simmer for 3 minutes until slightly reduced and glossy.

• 8

  While the sauce simmers, steam or quickly pan-fry the asparagus spears in a separate small pan with a splash of water until vibrant green and crisp-tender.

• 9

  Slice the rested chicken and plate it alongside the asparagus, spooning the savory mushroom sauce generously over the top.