Sauteed chicken with maitake sauce

Cut the chicken thighs into chunks of about 90g and sprinkle salt on both sides.

Place a frying pan with olive oil over high heat and after the frying pan is warmed thoroughly, cook the chicken thighs through the skin.

Lower the heat and cook slowly. Along the way, add lemon zest and sliced ​​garlic to the frying pan to add aroma. Depending on the thickness of the meat, cook for about 10 minutes, then turn it over and cook for another 5 minutes. The baking time is adjusted according to the thickness of the meat.

Make the maitake sauce.
Put the olive oil and chopped garlic in another frying pan and heat over high heat. Once the aroma comes out, add loosened maitake mushrooms, lower the heat and spread the oil all over.

Sprinkle salt and Italian parsley, cook it for about 5 minutes and add white wine, unsalted butter and vegetable soup. Season with lemon juice and salt to complete the sauce.

Place chicken thighs in a bowl and pour in maitake sauce. Finish with Italian parsley and lemon juice and topped with tomato concasse.