YOUR SOLIN GENERATED RECIPE
Chicken Breast with Creamy Mushroom Sauce
Pan-seared chicken breast smothered in a velvety mushroom and earthy black fungus sauce, finished with a sprinkle of sharp parmesan cheese.
INGREDIENTS
5 oz Chicken breast
1 cup Cremini mushrooms
0.25 cup Dried black fungus
1 tbsp Extra virgin olive oil
2 tbsp Plain Greek yogurt
1 tbsp Parmesan cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Chicken bone broth
PREPARATION
Place the dried black fungus in a bowl of warm water for 15 minutes to rehydrate, then drain and thinly slice.
Season the chicken breast on both sides with the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken breast to the skillet and sear for 6-7 minutes per side until golden brown and cooked through.
Remove the chicken from the pan and set aside on a plate to rest.
In the same skillet, add the sliced mushrooms, rehydrated black fungus, and minced garlic, sautéing until the mushrooms are tender and fragrant.
Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom.
Reduce the heat to low and stir in the plain Greek yogurt until a smooth, velvety sauce forms.
Return the chicken breast to the skillet, spooning the creamy mushroom sauce over the top.
Garnish with the parmesan cheese and serve immediately while hot.