Serves 4

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

For the Mushrooms

• 12 oz mixed mushrooms, such as cremini, shiitake, oyster, or maitake

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 sprigs fresh thyme

• 1 small shallot, thinly sliced

• Pinch of kosher salt

• Freshly ground black pepper

For the Yellow Miso Butter Sauce

• 2 tbsp unsalted butter, divided

• 1 tbsp yellow miso

• ½ cup low-sodium chicken stock

• 1 tsp fresh lemon juice

• 1 tsp Dijon mustard

• Freshly ground black pepper

For Finishing

• Fresh thyme leaves

• Lemon wedges

• Flaky sea salt, optional

Method

1. Prepare the Chicken

Slice each chicken breast horizontally to create four thinner cutlets.

Place the chicken between two sheets of parchment paper and gently pound to an even thickness of approximately ½ inch.

Pat dry and season both sides with salt, black pepper, and garlic powder.

2. Cook with The Chef’s Press®

Heat a large cast-iron skillet over medium-high heat.

Add the olive oil. Once hot, add the chicken in a single layer and top with The Chef’s Press®.

Cook for 3–4 minutes, until the underside develops a deep golden crust.

Flip, return The Chef’s Press®, and cook for another 2–3 minutes, or until the chicken reaches an internal temperature of 165°F.

Transfer to a plate and allow to rest while preparing the mushrooms.

3. Brown the Mushrooms

Return the skillet to medium-high heat.

Add the olive oil and butter, followed by the mushrooms. Arrange them in a relatively even layer and allow them to cook undisturbed for 2–3 minutes.

Add the shallot and thyme. Season lightly with salt and black pepper.

Continue cooking for another 3–4 minutes, stirring occasionally, until the mushrooms are deeply browned and the shallot is tender.

Transfer the mushrooms to a bowl and keep warm.

4. Make the Yellow Miso Butter Sauce

Reduce the heat to medium.

Add the chicken stock to the skillet, scraping up the browned bits from the bottom of the pan.

Simmer for 2–3 minutes, until slightly reduced.

In a small bowl, combine the yellow miso, Dijon mustard, and 1 tablespoon of softened butter. Whisk the mixture into the warm stock until smooth.

Remove the skillet from the heat.

Whisk in the remaining tablespoon of cold butter and the lemon juice until the sauce becomes glossy and lightly thickened.

Taste before adding any additional salt—the miso provides plenty of savory seasoning.

5. Finish and Serve

Return the mushrooms to the skillet and gently toss them in the miso butter sauce.

Arrange the chicken on serving plates and spoon the mushrooms and sauce over and around each piece.

Finish with fresh thyme leaves, freshly ground black pepper, and a squeeze of lemon.

Serve immediately.

Chef’s Tips

Dry the Chicken Before Cooking
Removing excess surface moisture helps the chicken develop a deeper golden crust. The Chef’s Press® then maintains consistent contact with the skillet for more even browning.

Give the Mushrooms Space
Mushrooms release a surprising amount of moisture. Use a wide skillet and avoid overcrowding so they brown and caramelize rather than steam.

Don’t Boil the Miso
Add the miso after the stock has reduced and keep the heat gentle. This preserves its nuanced savory flavor and helps create a smoother sauce.

Finish the Sauce Off the Heat
Whisking cold butter into the sauce after removing the pan from the heat creates a glossy, silky texture without making the sauce heavy.