Morgh Sorkh Shodeh (مرغ سرخ شده) — Creamy Persian Chicken & Mushroom Sauté

• 500 gChicken breast, boneless skinless (cut into 2 cm cubes, patted dry)
• 6 gSalt (divided, to season chicken and sauce)
• 2 gBlack pepper (freshly ground, divided)
• 30 mlVegetable oil (for sautéing)
• 200 gOnion (finely diced)
• 400 gMushrooms (cremini or white button, sliced 5 mm)
• 30 gUnsalted butter (for browning mushrooms)
• 60 gScallions (thinly sliced (white and green parts))
• 30 gFresh parsley (finely chopped)
• 120 gMayonnaise (full-fat for best texture)
• 60 mlWater (to loosen the sauce as needed)
• 120 gFresh lettuce leaves (washed and thoroughly dried, for serving)
• 80 gPotato chips (plain salted, for garnish and crunch)

Instructions

1. 1

   Prep all ingredients before heating the pan: dice the onion, slice the mushrooms, and chop the scallions and parsley. Cut chicken into 2 cm cubes and pat very dry with paper towels. Season chicken with 4 g salt and 1 g black pepper, tossing for 30 seconds to coat evenly.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add 30 ml vegetable oil, then add the chicken in a single layer. Sauté 5–7 minutes, turning every 1–2 minutes, until lightly golden on most sides and nearly cooked through. Transfer chicken to a plate; keep any pan juices.

3. 3

   Reduce heat to medium. Add the diced onion to the same skillet and sauté 4–6 minutes, stirring often, until soft and lightly golden. If the pan looks dry, add 1–2 tablespoons water and scrape up browned bits; this builds flavor without burning.

4. 4

   Add 30 g butter, let it melt, then add the sliced mushrooms. Cook 7–9 minutes over medium-high heat, stirring occasionally, until the mushrooms release their moisture and then begin to brown. Avoid crowding; if needed, cook 2 minutes longer so the pan dries and browning starts.

5. 5

   Return the chicken (and any juices) to the skillet. Stir and cook 2–3 minutes until the chicken is fully cooked (74°C internal temperature) and coated with the onion-mushroom mixture. Season with the remaining 2 g salt and 1 g black pepper, adjusting to taste.

6. 6

   Lower heat to low. In a small bowl, mix mayonnaise with 60 ml water until smooth and pourable. Add this mixture to the skillet and stir continuously for 60–90 seconds, just until glossy and creamy. Do not boil; keep below a gentle simmer to prevent separation.

7. 7

   Turn off the heat and fold in scallions and parsley. Rest the dish 3 minutes so the sauce thickens slightly and flavors settle. Serve warm over crisp lettuce leaves and top each portion with a handful of potato chips for crunch, or serve chips on the side to keep them crisp.