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 Ingredients | |
|---|---|
| 2 | ROSIE® Organic Boneless Skinless Chicken Breast Filet |
| 1/4 tsp. | fine sea salt |
| 1/4 tsp. | ground black pepper |
| 1 tbsp. | olive oil |
| 2 cloves | garlic, minced |
| 1/2 tsp. | minced fresh ginger root |
| 10 oz. | oyster mushrooms, finely chopped |
| 1/2 cup | chicken stock |
| 1 tbsp. | fresh lemon juice |
| 2 tbsp. | heavy cream |
| 1 tbsp. | water |
| 1 tsp. | cornstarch |
| Lemon slices for garnish | |
| Chopped fresh herbs for garnish | |
 Method |
|
|---|---|
| 1 | Sprinkle both sides of the chicken breasts with ¼ teaspoon of the salt and an 1/8 teaspoon of the pepper. Heat the oil in a heavy skillet over medium-high. Add the chicken breasts and cook about 5 minutes on each side, until the juices run clear and the internal temperature reaches 165°F. |
| 2 | Remove the chicken from the skillet and set aside on a plate. Add the garlic and ginger to the skillet and cook until fragrant, about 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. |
| 3 | Reduce the heat to medium and pour in the chicken stock and lemon juice. Use a whisk to gently scrape the bottom the pan and combine all ingredients. Add the cream and stir well. Stir together the water and cornstarch in a small dish and add it to the skillet. Increase the heat to medium-high and simmer until thickened, about 1 minute. Stir in the remaining ¼ teaspoon of sea salt and 1/8 teaspoon of pepper. |
| 4 |
Move the mushrooms aside and place the chicken breasts back in the pan. Cook until heated through, about 1 to 2 more minutes. Garnish with lemon wedges and chopped fresh herbs before serving.
Recipe Courtesy of Lori Rice of Fake Food Free |
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