Steps

1. Slice Mushrooms 1 pack (130g) thinly, including the stems.
   🕒 03:00
2. Slice or mince garlic 10g.
   🕒 03:57
3. Cut chicken breast 300g into bite-sized pieces, keeping the skin on and slicing diagonally.
   🕒 05:20
4. Spread out the sliced chicken breast, season thoroughly with salt and pepper to taste, then lightly dredge the entire surface with all-purpose flour to taste. 【Pro Tip!】 Dredging with flour ensures tender chicken breast and thickens the sauce.
   🕒 07:05
5. Heat olive oil 1 tbsp in a frying pan over medium heat.
   🕒 09:54
6. Arrange the flour-dredged chicken breast in the heated frying pan and cook until browned. It's okay for the inside to be medium-rare.
   🕒 10:12
7. Remove the chicken breast from the pan before it's overcooked and transfer to a plate. 【Pro Tip!】 Be careful not to overcook the chicken breast to prevent it from becoming tough.
   🕒 11:29
8. Add butter 20g to the pan from which the chicken was removed, and melt.
   🕒 11:35
9. Add the thinly sliced garlic 10g and sauté until fragrant, being careful not to burn it.
   🕒 11:50
10. Add the thinly sliced mushrooms 1 pack (130g) and sauté while allowing them to absorb the butter.
    🕒 12:27
11. Add milk 280cc, chicken stock powder 2/3 tsp, salt 1 pinch, and white pepper 5 shakes to the pan with the sautéed mushrooms, and mix.
    🕒 13:07
12. Bring to a boil over high heat and reduce until the sauce is thick enough to draw a line on the bottom of the pan with a spatula. 【Pro Tip!】 To create a rich sauce using only milk without fresh cream, it is crucial to thoroughly reduce it with the butter.
    🕒 14:11
13. Once the sauce has sufficiently thickened, turn off the heat and return all of the reserved chicken breast and its juices to the pan.
    🕒 17:06
14. Toss everything well with the sauce. The flour coating on the chicken will dissolve, further thickening the sauce.
    🕒 17:30
15. Finish by sprinkling with white pepper to taste.
    🕒 17:46