One-Skillet Ginger Lemon Chicken with Mushrooms

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

Ingredients