The rustic flavors of chicken and rosemary mixed with the mushrooms make this dish perfect for fall or winter comfort food. I prefer to use a salty ingredient that hs some nutritional value instead of adding salt, which is why the olives can’t be eliminated. If you don’t like green onions, feel free to use black kalamata olives.

Makes 4 servings

  • 4 large cloves garlic
  • 2 tbsp fresh lemon juice
  • 2 tsp grainy Dijon mustard
  • 1 lb (450 g) cremini mushrooms
  • 1 lb (450 g) skinless, boneless chicken thighs (6 to 8 thighs)
  • 3 large shallots
  • 2 tbsp fresh rosemary
  • 8 green olives, pitted
  • 1/4 tsp cracked black pepper
  1. Mince the garlic and set aside.
  2. Whisk together the lemon juice and Dijon in a small bowl. Set aside.
  3. Wash the mushrooms gently under cold running water. Let them drain in a colander, then pat dry. Slice them thinly and set aside.
  4. Heat a large non-stick skillet over medium heat. Add the chicken thighs to the skillet. Cook the thighs until they are browned on both sides, about 6 to 8 minutes.
  5. While the chicken is doing it’s thing, finely chop the shallots and rosemary and set aside. Coarsley chop the olives and set aside.
  6. Remove the chicken from the skillet; cover and set aside.
  7. Add the mushrooms to the now empty skillet and cook until they are browned, about 5 minutes.
  8. Add the shallots, rosemary, and garlic and saute for 1 minute. Add the pepper.
  9. Return the chicken to the skillet, along with any juices that are on the plate. Pour the lemon juice mixture over the top and sprinkle with olives. Reduce the heat to a simmer and cook, covered, until the chicken is no longer pink inside and a meat thermometer inserted into each of piece of the chicken registers 165 F (74 C), about 15 to 20 minutes.
  10. Using a slotted spoon, remove the chicken and the mushrooms to a clean bowl. Cover and set aside. Increase the heat to medium and boil the sauce until it is reduced by half, about 2 minutes.
  11. Divide the chicken and mushrooms evenly among 4 plates, then spoon the sauce over top.

Per serving: 264 calories, 11.6 g total fat, 3 g saturated fat, 0 g trans fat, 288 mgf sodium, 12.7 g carbohydrate, 1 g fibre, 2.4 g sugars, 28 g protein

Diabetes food choice values per serving: 1 carbohydrate, 4 meat and alternatives

– from the book, “Healthy Starts Here” by Mairlyn Smith, PHEc

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