Morgh ba Soos-e Gharch (مرغ با سس قارچ) — Persian Creamy Mushroom Chicken

• 600 gChicken breast, boneless skinless (about 4 small breasts; slice horizontally into cutlets for even cooking)
• 7 gSalt (divided (about 1 1/4 tsp))
• 2 gBlack pepper (divided (about 1 tsp))
• 30 mlOlive oil (about 2 tbsp)
• 45 gButter (divided (about 3 tbsp))
• 200 gOnion (finely diced (about 1 medium))
• 12 gGarlic cloves (minced (about 4 cloves))
• 450 gMushrooms (cremini or white button; wiped clean and sliced 5 mm thick)
• 240 mlChicken stock (low-sodium)
• 240 mlHeavy cream (at least 35% fat)
• 20 gParsley (finely chopped, plus extra to garnish)

Instructions

1. 1

   Prepare the chicken for quick, even cooking: pat dry, then slice each breast horizontally into 2 cutlets (or pound to 1.5 cm thickness). Season both sides with 4 g salt and 1 g black pepper. Let stand 10 minutes at room temperature while you chop the onion, garlic, mushrooms, and parsley.

2. 2

   Heat a large skillet over medium-high for 2 minutes. Add olive oil and 15 g butter; when the butter foams, sear chicken cutlets 3–4 minutes per side until deeply golden. Transfer to a plate; the center can be slightly underdone. Reduce heat to medium and keep the browned bits in the pan for flavor.

3. 3

   Add the remaining 30 g butter to the same skillet. Stir in diced onion and cook 6–8 minutes over medium heat until soft and lightly golden, scraping the pan. Add minced garlic and cook 30–45 seconds until fragrant, keeping heat moderate so the garlic does not brown and turn bitter.

4. 4

   Increase heat to medium-high and add sliced mushrooms in an even layer. Cook 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates, then the mushrooms begin to brown. Season with the remaining 3 g salt and 1 g black pepper to build a savory, concentrated base.

5. 5

   Pour in chicken stock and bring to a brisk simmer. Cook 4–6 minutes, scraping the skillet, until reduced by about one-third. Lower heat to medium-low and stir in heavy cream. Simmer gently 5–7 minutes, stirring often, until the sauce coats the back of a spoon; avoid boiling to prevent splitting.

6. 6

   Return chicken (and any juices) to the skillet, nestling pieces into the sauce. Cover and simmer on low 6–8 minutes, or until the thickest piece reaches 74°C/165°F. Turn off heat, stir in chopped parsley, and rest 3 minutes so the sauce settles and the chicken stays juicy.