YOUR SOLIN GENERATED RECIPE
Garlic Butter Roasted Mushrooms with Fresh Herbs
Savor a delightful dish where earthy roasted mushrooms meet tender, lightly seasoned chicken breast, all enveloped in a fragrant garlic butter sauce accented with fresh herbs. Topped with a perfectly poached egg, this dish offers rich flavors and vibrant presentation that's both satisfying and nourishing.
INGREDIENTS
4 oz Chicken Breast
6 oz White Button Mushrooms
1 tbsp Unsalted Butter
2 cloves Garlic
1 large Egg
2 tbsp Fresh Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Clean and slice the mushrooms. Mince the garlic and roughly chop the herbs.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, sear the chicken breast for about 2-3 minutes per side until lightly browned; remove and set aside.
In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and toss to coat in the garlic butter. Season with a pinch of salt and pepper.
Transfer the mushrooms (and any residual juices) to a baking dish. Place the seared chicken breast on top, and drizzle any remaining garlic butter over it.
Roast in the preheated oven for 12-15 minutes until the mushrooms are tender and the chicken is cooked through.
While the dish is roasting, poach the egg in simmering water until the whites are set and the yolk remains runny, about 3-4 minutes.
Remove the chicken and mushrooms from the oven, and garnish with the chopped fresh herbs.
Plate the roasted mushrooms and chicken, then top with the poached egg. Serve immediately.