Garlic Mushroom Chicken With Sun-Dried Tomatoes

Garlic Mushroom Chicken With Sun-Dried Tomatoes

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Ingredients:

  • 1 1/2 pounds (700g) boneless skinless chicken breast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon Himalayan sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive or avocado oil
  • 1 tablespoon butter (or coconut oil)
  • 8 oz (225g) sliced cremini mushrooms
  • 2 oz (60g) sun-dried tomatoes, chopped (half a small jar, no sugar added)
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/4 cup (60ml) chicken stock (optional)

Instructions:

  1. Pat the chicken dry with paper towels and trim off excess fat with a sharp knife. Combine the onion powder, garlic powder, Italian seasoning, salt, and pepper. Coat the chicken evenly with the mix of seasoning.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sear chicken until browned on each side and no longer pink in the center - approximately 8 minutes for each side, depending on the thickness of your chicken. You may have to proceed in batches to not overcrowd the skillet. Transfer cooked chicken to a plate set aside.
  3. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes), stirring occasionally. Add the garlic and sundried tomatoes and saute for 2-3 minutes. Finally, add parsley and Italian seasoning; sauté until fragrant for one minute more. Deglaze the skillet with chicken stock, and allow the sauce to reduce a little if you like.
  4. Return the chicken to the pan and combine it with the mushroom sauce. Adjust seasoning with salt and pepper to your taste. Garnish with fresh parsley. Serve the garlic mushroom chicken with sun-dried tomatoes immediately.

*Reference your nutrition guide for serving sizes*