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|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.|
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