Sumac Chicken Breast with Zucchini-Mint Cream, Golden Mushrooms and Pecans

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the chicken breasts with 1 tablespoon olive oil, 1 teaspoon sumac, the sweet paprika, 1/2 teaspoon salt, and black pepper. Rub well to coat evenly.

3. 3

   Heat an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly browned. Transfer the skillet to the oven and bake for 10 to 12 minutes at 200 °C / 400 °F, or until the chicken is cooked through. Remove and let rest for 5 minutes.

4. 4

   While the chicken cooks, heat 1 tablespoon olive oil in another skillet over medium heat. Add the onion and cook for 3 minutes. Stir in 1 garlic clove and cook for 30 seconds.

5. 5

   Add the zucchini, 1/4 teaspoon salt, and the water. Cook for 6 to 8 minutes, stirring, until the zucchini is tender.

6. 6

   Transfer the zucchini mixture to a blender or food processor. Add the heavy cream, half of the mint, the lemon juice, and blend until smooth. Adjust salt if needed.

7. 7

   In the same skillet, melt the butter with the remaining olive oil over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes, without stirring too much, so they brown well.

8. 8

   Add the remaining garlic clove, the remaining 1 teaspoon sumac, and a pinch of salt. Cook 1 minute more. Add the remaining mint and toss.

9. 9

   Toast the pecans in a small dry skillet for 2 minutes over medium heat, stirring, until fragrant.

10. 10

    Serve a layer of zucchini cream on each plate. Top with the sliced or whole chicken breast, add the golden mushrooms, and finish with the toasted pecans.