NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallot

3 tbsp Full-fat coconut milk

0.25 cup Low-sodium chicken broth

0.5 tsp Fresh thyme

0.5 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken thighs on both sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the sliced cremini mushrooms and diced shallots, sautéing for 4 minutes until the mushrooms are browned and tender.

• 6

  Add the minced garlic and cook for 30 seconds until fragrant.

• 7

  Pour in the chicken broth and full-fat coconut milk, scraping the bottom of the pan to release any browned bits.

• 8

  Stir in the fresh thyme and rosemary, then let the sauce simmer for 3-5 minutes until it begins to thicken.

• 9

  Return the chicken thighs to the skillet, spooning the velvety mushroom sauce over them to coat.

• 10

  Serve immediately while hot.