Steps

1. Lightly season the surface of 1 chicken breast with a pinch of salt.
   🕒 02:39
2. Thinly slice 1/4 onion.
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3. Break 1/2 small pack of shimeji mushrooms into small florets.
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4. Heat 2 tbsp olive oil in a frying pan and add the chicken breast, skin-side down.
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5. Sear the skin of the chicken breast without moving it over medium-low heat for about 5 minutes until golden brown. [This is the key!] Keep the heat on medium-low and sear slowly without moving to achieve a crispy skin.
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6. Flip the chicken breast.
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7. Sprinkle with 2 tbsp Cooking Sake (Rice Wine), immediately cover with a lid, and steam-fry over low heat for about 5 minutes.
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8. Remove the steamed chicken breast from the frying pan and let it rest to retain moisture.
   🕒 05:24
9. Add a little olive oil to the drippings left in the frying pan after removing the chicken, and sauté the thinly sliced 1/4 onion.
   🕒 06:06
10. Add the separated 1/2 small pack of shimeji mushrooms and sauté until the onion and mushrooms are softened and release their sweetness and umami.
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11. Add 100ml milk and warm it through.
    🕒 07:03
12. Add 1 sachet of green bean potage soup mix and simmer briefly to create the sauce. [This is the key!] Using a store-bought powder soup makes seasoning easy and results in an authentic flavor.
    🕒 07:13
13. Slice the rested chicken breast thinly. [This is the key!] Slicing the chicken breast thinly allows you to enjoy its moist texture even more.
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14. Arrange the sliced chicken on a plate and generously ladle the cream sauce over the top.
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15. Sprinkle with chopped parsley (to taste) and pepper (to taste) as desired, and serve. Enjoy!
    🕒 09:01