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- 2 tsp butter divided
- himlayna sea salt a pinch
- 4 chicken breasts skinless
- 6-10 cloves garlic sliced in half or finely diced
- 2 cups cremini mushrooms stems removed, wiped clean
- 1 cup chicken stock
- 1 pinch red pepper flakes depending on desired level of spice
- 1/2 cup diced cilantro optional
- 2 tblsp lemon juice
Ingredients
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1. Heat a heavy pan on medium high until very hot.
2. Add butter, swirl around pan, and let melt.
3. When butter is foamy and melted, add chicken.
4. Very lightly salt chicken (ONE pinch for all things - don't overdo it)
5. Cook chicken about 5 minutes on each side, until lovely golden brown.
6. When chicken is well browned, remove from pan - do not drain pan grease.
7. Add garlic to pan, stir well.
8. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
9. Add second half of butter to pan, let melt.
10. Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
11. Add red pepper flakes and cilantro when chicken and mushrooms are golden browned.
12. Add stock, and lemon juice.
13. Stir well, being sure to scrape up any browned bits from bottom of pan.
14. Bring to a boil, let reduce and thicken slightly for 2 minutes.
15. Add chicken back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken is no longer pink.
16. Remove from pan and serve immediately!
Serving Size = 3 ounces of chicken and 2 cups of mushrooms/or vegetable of choice