Serves: 4
Total Time: 30 min.
Ingredients:
2 Tablespoons coconut oil
1 Tablespoon olive oil
4 boneless skinless chicken breasts (or 2 large ones cut in half)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped onions
2 cups cremini mushrooms, sliced
4 cloves roasted garlic, smashed (or 2 cloves raw)
1/4 cup balsamic vinegar
1/4 - 1/2 teaspoon red pepper flakes
1 teaspoon chopped thyme, fresh
1/2 cup water
1 Tablespoon fresh chopped chives (or parsley)
Directions:
Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Heat the coconut oil and olive oil on medium high heat in a skillet. Add the chicken breasts. Season each side with salt and pepper and cook 3 minutes per side. Transfer chicken to an oven-safe baking dish and bake uncovered for 20-25 minutes or until juices run clear. When 10 minutes of baking time remain, prepare the balsamic mushrooms. Heat the same skillet used to brown the chicken over medium high heat. Add the onions and mushrooms. Saute for 1 minute before adding in the roasted garlic. Cook for an additional minute. Add the balsamic vinegar, red pepper flakes, and chopped thyme. Heat through for 1 minute, then add in the water. Continue to cook until the liquid reduces to about half. Adjust the seasonings to taste. Serve warm with chopped chives or parsley.
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