Creamy Persian Chicken with Mushroom Sauce (Morgh ba Soos-e Gharch)

Prepare all vegetables: slice the mushrooms, finely chop the onion, and mince the garlic. Set aside.

Heat 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and onion and sauté for about 5 minutes, until softened and lightly golden. Transfer to a plate and set aside.

Reduce the heat slightly and add the remaining butter to the same skillet. Season the chicken breasts with salt and black pepper, then add them to the pan. Cook uncovered for 8–12 minutes, turning once, until fully cooked and lightly browned. Remove the chicken and keep warm.

Add a small drizzle of olive oil to the skillet, then add the garlic. Sauté briefly until fragrant, about 30 seconds, taking care not to burn it.

Remove the skillet from the heat and add a splash of white vinegar, scraping up any browned bits from the bottom of the pan to build depth of flavor.

Return the skillet to medium heat and pour in the heavy cream with a pinch of black pepper. Let the sauce simmer gently for 2–3 minutes, until slightly thickened.

Stir the cooked mushrooms and onion back into the sauce. Slice the chicken if desired and spoon the mushroom sauce over the top. Garnish with chopped parsley and serve warm.