This recipe is super easy, healthy and makes a lot of food!
Let me start by saying, rosemary is my favorite. I think I could put it on anything and love it. The original recipe I got was from Bam’s Kitchen – the link is here. I added a few things to it to make it my own. Thank you to my friend Sarah for introducing me to this recipe! If it wasn’t for you heating it up one day and it smelling so delicious, I never would’ve found it. Xo, Linds
1 container – fresh baby portobello mushrooms
1 large onion – peeled and sliced
3 chicken breasts – I sliced them in half
1/2 cup white wine
3/4 cup low sodium chicken broth
1 tablespoon olive oil
1 tablespoon butter – I used a little less than this
1 tablespoon fresh chopped rosemary
2 cups cooked brown rice
salt and pepper – to taste
Step 1: Add the rosemary, salt and pepper to the chicken (both sides). Place olive oil in skillet and heat up to medium heat and cook chicken tenderloins about 6 minutes per side or until juices run clear. Remove chicken from pan and keep warm. (DO NOT WASH THE PAN)
Step 2: Add the sliced onions and mushrooms to the pan and add 1 teaspoon of rosemary and salt and pepper to taste. Saute onions and mushrooms until slightly golden brown – 10 minutes. Remove onions and mushrooms from the pan and keep warm.
Step 3: Add white wine to the pan and deglaze pan for about 2 minutes to allow the alcohol to burn off. Add the chicken broth to the wine sauce and allow to reduce sauce to reduce by half (10 minutes, aka time to drink the leftover wine). Add the cooked chicken, mushrooms and onions back to pan to rewarm and then add margarine/butter to the pan and remove from the heat. Stir to melt the margarine/butter.
Step 4: Place chicken, mushrooms and onions on a plate over the brown rice and enjoy!