Garlic Chicken with Mushrooms

I've been meaning to post this recipe for the longest time, since it tastes so good! It's so simple to make and doesn't take much time at all. I usually have the ingredients on hands, so its a frequent go to dinner option. 

Variations:

This recipe works best with fresh chicken breast or tenderloins.  Also for more flavor, and if your diet allows for it, replace chicken stock with White Wine or Marsala Wine. You can also use "soy chicken scaloppini" , just skip the chicken prep and use mushroom sauce. I like to add a little more spice to my food, so you can also add crushed red pepper for an extra kick.

Garlic Chicken with Mushrooms (Inspired by Gina at Skinny Taste)

Ingredients:

• 1 lb chicken breast or tenderloins, divided into 8 pieces

• 2 tsp coconut oil

• 2 tsp olive oil

• 1/4 cup coconut flour or almond meal

• 4 cloves garlic, minced

• 12 oz sliced button mushrooms (fresh)

• 1/4 cup chicken broth or white wine

• 1/3 cup chicken broth

• salt and fresh pepper to taste

• 1/4 cup chopped fresh parsley

Directions:

Season chicken with salt and pepper. Lightly dredge in coconut flour or almond meal. 

Heat a large skillet on medium heat; when hot add 1 tsp coconut oil and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in covered pan.

Add additional oil and coconut oil to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add chicken broth (and wine if using),  stir the pan to break up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and fresh parsley and serve.

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Credit given to Gina's Weight Watchers recipe for Chicken and Mushrooms in a Garlic White Wine Sauce. The original recipe can be found at SkinnyTaste.com