Chicken Breast with Cream of Mushroom

Place chicken breast on a counter.

Cover with cling film.

Using a meat tenderizer, gently pound the chicken breast until even thickness.

Season generously with salt, pepper and mushroom powder.

In a skillet over medium heat, add oil and ghee.

As soon as the oil is heated up and the ghee has melted, add in the chicken breast, laying away from you.

Cook until 50% thru'.

Flip and cook until about 75% thru'.

Remove from heat and set aside to rest on a plate.

In the same skillet over medium heat, add mushrooms.

Saute until slightly caramelized.

Add in garlic and za'atar.

Saute until well combined and aromatic.

Add in cream and deglaze the skillet.

Bring it up to a simmer.

Add in the chicken and whatever leftover liquid on the plate.

Tilt the skillet and baste the chicken with the cream mixture.

Remove from heat and transfer onto serving plate.

Garnish with parsley.

Serve immediately.