Pan-fry Chicken With Portabello Mushroom

A simple dinner idea yet healthy, low-carb and delicious.

Ingredients Serve 1

• 200g free range chicken tenderloin
• 1 Portabello mushroom
• Cucumber
• 1oz Gorgonzola cheese
• 1 tbsp coconut oil
• 1 tbsp olive oil
• Salt and pepper to taste

1. Marinate chicken and mushroom with salt and pepper on both sides.
2. Heat half tbsp coconut oil on medium heat, add chicken and cook each side for 6 min. Flip twice 'til it browns.
3. Set aside chicken. Heat the rest of the coconut oil and sear Portabello mushroom, skin side down and cook for 3min each side.
4. In the meantime, grate and dry cucumber, mix with crumbled Gorgonzola, half tbsp olive oil and salt.
5. Drizzle half tbsp olive oil over dish and serve.

The dish is good with medium to full body white wine. Hope you enjoy.

Bon appetit!

Joey