1 clove garlic minced
2 ½ cups cremini mushrooms, cleaned, stems removed, and cut into small dice (about 1 ½
cups)
1 tsp fresh thyme, minced
½ tsp fresh sage, minced
½ cup white vinegar
2 (10-ounce) boneless, skinless chicken breasts
1 tbsp olive oil
½ cup low-sodium chicken broth

Heat oven to 350 degrees and arrange a rack in the middle. Heat a large, ovenproof frying
pan over medium.

Add ½ tbsp. olive oil and then garlic. Season with sea salt and freshly
ground black pepper and cook until soft, about 2 minutes.

Add mushrooms and herbs and
season again with sea salt and freshly ground black pepper. Cook, stirring occasionally,
until tender, about 2 minutes. Add ½ cup of the vinegar and ¼ cup of the broth and cook
until all the liquid is absorbed.

Remove from heat to cool completely. Meanwhile, prepare chicken breasts.

Cut each breast in half horizontally. Place breasts on a cutting board in a re-sealable
plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan,
pound chicken pieces to an even thickness, about ¼ inches thick.

Season chicken all over with sea salt and freshly ground black pepper.

Lay chicken breasts on a cutting board so the narrow end faces you. Place ¼ of the
mushroom mixture halfway up each chicken piece. Fold the bottom piece of chicken up
over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the
roll.

Repeat with remaining chicken and filling.

Heat the large ovenproof frying pan over medium heat and add ½ tbsp. olive oil. Once the
oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until
golden brown, about 4-5 minutes. Turn chicken pieces over, then transfer the pan o the
oven and cook until the filling is warm and the interior of the chicken is white but still juicy,
about 8-10 minutes.

Remove chicken to a clean plate and cover with foil. Place the pan over medium-high
heat, add remaining broth, and scrape up any brown bits stuck to the bottom of the pan
(be careful, the handle of the pan will be very hot). Cook over medium heat until the sauce
is reduced by half, about 5 minutes. Remove from heat, and season to taste with sea salt
and pepper. Pour sauce over chicken and serves.

Carb count: 3 grams/serving

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