Mushroom and Garlic Chicken Crüre

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch thick slices
• 1 cup mixed mushrooms (button, cremini, shiitake), cleaned and sliced into thin strips
• 2 cloves garlic, peeled and minced
• 1 cup heavy cream

Instructions

Step 1: Preheat your oven to 400°F (200¼lC). Season the chicken slices with salt and pepper. Heat a tablespoon of oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering. Sear the chicken slices until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.

Step 2: In the same skillet, add another tablespoon of oil over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1 minute. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes. Build a deep fond by scraping the bottom of the skillet with a wooden spoon.

Step 3: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let cook for 5-7 minutes, or until the sauce coats the back of a spoon. Stir occasionally to prevent scorching.

Step 4: Add the seared chicken back to the skillet and spoon some of the creamy sauce over the top of each slice. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the chicken is cooked through and the sauce is bubbly. Garnish with fresh thyme leaves and serve immediately.

Step 5: Drizzle the dish with a bit of olive oil and sprinkle with flaky sea salt. Serve on a textured ceramic plate and enjoy! Chef tip: Use high-quality ingredients and take your time to build a deep fond to get the best flavor out of your dish.