25 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz chicken breast
- 2 oz shimeji mushrooms
- 5 button mushrooms
- 1 /4 onion, thinly sliced
- 8 tbsp. water
- 2 tsp. salt
- 2 tsp. sugar
- 2 tbsp. olive oil
- 3/4 cup milk
- 2 tbsp. butter
- 1 tbsp. all-purpose flour (for sauce)
- 1/2 tsp. grated garlic (or 2 cm from a tube)
- 1/4 tsp. chicken bouillon granules
- A pinch of salt
- 1/2 tsp. soy sauce
- Salt and pepper, to taste
- Black pepper & chopped parsley, for garnish
INSTRUCTIONS
- 1
Slice the chicken breast horizontally to butterfly it, creating an even ½ inch (1.5 cm) thickness. Cut into 3 equal pieces.
- 2
Mix water, salt, and sugar in a bowl to make the brine. Pierce the chicken several times with a fork and soak it in the brine for 15 minutes.
- 3
Trim shimeji mushrooms and separate into small clusters. Slice button mushrooms and onion thinly.
- 4
Melt butter in a frying pan over medium heat. Add mushrooms, onion, and garlic, and sauté for 2–3 minutes. Sprinkle flour over the mixture and stir until it’s no longer powdery. Gradually add the milk, stirring each time to avoid lumps. Add bouillon, salt, and soy sauce, mix well, then remove from heat.
- 5
Pat the chicken dry, season with salt and pepper, and dust lightly with flour. Add olive oil to a clean pan, add the chicken skin-side down, and turn the heat to medium. Once it starts to sizzle (about 1 1/2 minutes), let it cook undisturbed for 3 minutes until golden brown. Flip, cover, and cook over low heat for 4 minutes. Turn off the heat and let rest in the pan for 3 minutes.
- 6
Slice the chicken and plate with your choice of sides. Spoon the warmed mushroom sauce over the chicken. Drizzle some of the pan juices on top, then finish with black pepper and parsley.
RecipeID
445
Tips & Notes
・A pinch means the amount you can hold between your thumb, index, and middle fingers.
・Brining the chicken makes it tender and flavorful — don’t skip this step!
・Start cooking the chicken in a cold pan (cold start) to heat it gradually; this keeps it tender and juicy.
・Letting the chicken rest in the pan after turning off the heat ensures that it finishes cooking evenly.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."