Updated: Feb 18
This is the 2nd dish that I am partnering with The Simpler Living. This happens to be a ketogenic recipe, which may come as a surprise to some of you. Cos I had disagreed with the ketogenic diet in the past. Well, they have a business to run and people, especially in Singapore, are still pessimistic + skeptical about veganism. So, I have to do what is needed.
Not being a hypocrite tho, I shall explain: I disagree with the ketogenic diet because a lot of people jump into it to lose weight. Yes, I agree with the effectiveness of massive weight loss with minimal exercising and working out. But it isn't for everyone. The best is to seek a doctor's advice rather than Googling or YouTubing for answers. Different human bodies react differently. Ketogenic is also not meant for the long term; what it does is basically burn fat rather than carbs which explains the rapid bursts of weight loss. Ultimately, it is a matter of losing weight to stay healthy or to look good? That is the question you need to ask yourself.
Anyway, I will keep the ketogenic menu as healthy as I can. This is rather a quick and simple dish to put together without any extra chefy extravaganza. You just need to pound the chicken breast to an even thickness thru' and thru' before cooking. You can replace za'atar with thyme or even tarragon if you can't find any. Why don't we get started with the recipe?
Skinless Boneless Chicken Breast, 2
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Canola / Peanut / Vegetable Oil, 2 TBSP
Ghee, 1 TBSP
Shiitake Mushrooms Thinly Sliced, 50g
Garlic Finely Minced, 3 Cloves
Heavy Whipping Cream, 80g
Parsley Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
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.