Rosemary Mushroom Chicken - Ishani Vellodi Wellness

Ingredients

• 4 chicken breasts
• 2 cups mushrooms, sliced
• 1 1/2 cups almond milk
• 1 cup diced onions
• 1/2 cup white wine vinegar
• 2 sprigs rosemary
• 1 tbs olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Take the chicken breasts and place them in a plastic bag with 1/2 cup white wine vinegar and 1/2 ts salt; place in the fridge for at least half an hour
• Preheat oven to 220 degrees Celsius (420 degrees Fahrenheit)
• Heat 1 tbs olive oil in a large skillet
• Add diced onions and 1/2 tsp salt; sautee until the onions soften
• Stir in the sliced mushrooms, and then ensure the mushrooms are evenly spaced and allow them to brown
• Once the mushrooms have browned, add 1/2 cup vinegar, and allow to cook until the sauce reduces (thickens and dries out a little)
• Mix in the almond milk, rosemary, and 1/2 tsp pepper, and simmer until the sauce turns creamy
• Lay the chicken breasts in an oven-safe casserole or baking dish, and cover with the mushroom rosemary sauce
• Place the dish in the oven until the chicken has cooked through (slightly over 20 minutes)
• Serve straight to the table!