The perfect dinner protein, our Chicken Breast with Sautéed Mushrooms is a mushroom lovers delight. Succulent chicken breast is topped with mushrooms sautéed in sherry vinegar, aromatic garlic, and shallot, and finished with fragrant rosemary. Remember to save some leftovers, you can enjoy this meal again in a delicious omelet!
Looking for the perfect side dish? Consider our Rosemary Roasted Yams.
Chicken Breast with Sautéed Mushrooms
This healthy chicken breast with mushrooms recipe is great on its own and leftovers are delicious scrambled into eggs!
- 1½ tsp. olive oil divided use
- 4 (4-oz) raw chicken breasts boneless, skinless
- 4 medium shallots chopped
- 4 cloves garlic chopped
- 1 lb sliced mushrooms
- 1 Tbsp. chopped fresh rosemary (or 2 Tbsp. dried rosemary)
- 2 Tbsp. dry sherry wine (optional)
- ½ cup low-sodium organic chicken broth
- sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Heat 1 tsp oil in medium skillet over medium-high heat.
Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.
Heat remaining ½ tsp oil over medium-high heat.
Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms and rosemary; cook, stirring occasionally, for 10 minutes, or until mushrooms release all their liquid.
Add sherry (if desired) and broth. Season with salt and pepper, if desired; cook, stirring occasionally, for 10 minutes.
Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.
Place a chicken breast on each of four serving plates. Top with mushroom mixture.
The Nutrition Facts box below provides estimated nutritional information for this recipe.