YOUR SOLIN GENERATED RECIPE
Garlic-Butter Roasted Mushrooms with Fresh Herbs and Chicken with a Poached Egg
Savor a delightful dish featuring roasted mushrooms bathed in garlic-butter and infused with fresh herbs, perfectly paired with tender, seared chicken breast and crowned with a silky poached egg. This harmonious combination offers a balanced profile of savory flavors and textures that will delight your palate while fitting into your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
5 oz Button Mushrooms
1 tbsp Unsalted Butter
1 Large Egg
2 Garlic Cloves
2 tbsp Fresh Parsley
2 tbsp Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Clean and slice the mushrooms evenly. Mince the garlic cloves and roughly chop the fresh parsley and thyme.
In a bowl, toss the mushrooms with melted unsalted butter, minced garlic, half of the chopped herbs, salt, and black pepper.
Spread the seasoned mushrooms on a baking sheet and roast in the preheated oven for about 15 minutes, until tender and lightly browned.
While the mushrooms roast, season the chicken breast with salt and pepper. Sear it in a skillet over medium-high heat for about 4-5 minutes per side until fully cooked and golden. Once done, slice into bite-sized pieces if desired.
In a small pot, bring water to a simmer and gently poach the egg until the white is firm and the yolk is still runny, about 3-4 minutes.
Plate the roasted mushrooms and arrange the seared chicken pieces on top. Garnish with the remaining fresh herbs.
Carefully place the poached egg on top of the dish and serve immediately.