Pan Roasted Chicken with Mushroom Cream Sauce

Directions:

1. Butterfly a chicken breast and season with black garlic shiitake rub.

2. In a large skillet over medium high heat add 1 tablespoon oil and cook chicken, about 3 minutes per side or until cooked through. Remove chicken from pan.

3. Add the rest of the olive oil and sauté mushrooms until browned, about 10 minutes.

4. Add chicken stock, cream, salt and cooked chicken to the pan. Let sauce cook until reduced, about 3 minutes.

5. Serve on its own or with rice, quinoa, or pasta.