Creamless Velvet Mushroom Sauce and Aromatic Chicken Breast Slices

First, place your thawed chicken fillets on a cutting board. Using a filet knife, cut each one in half lengthwise to obtain equal slices that will cook thinner and faster.

Transfer the prepared chicken slices into a large mixing bowl. Add red pepper flakes, black pepper, and olive oil, then mix well with your hands to ensure the spices are evenly distributed over the meat. Cover the bowl and let it rest in the refrigerator for at least 1-2 hours to marinate and absorb the flavors.

Place a non-stick or cast iron grill pan on the stove and heat thoroughly over high heat. Place the marinated chicken slices into the pan and fry them on both sides, searing them so that the outside becomes caramelized while the inside remains tender like Turkish delight, then remove them to a separate plate.

For the sauce, add 2 tablespoons of olive oil to a deep pan and heat. Add thinly sliced (half-moon shape) dry onions to the pan and sauté over medium heat until they become slightly translucent.

Add the cleaned and thinly sliced mushrooms on top of the onions. Continue sautéing with the onions over high heat until the mushrooms first release their water and then absorb it.

In a separate bowl, add 1 tablespoon of starch to 1.5 cups of cold milk and whisk with a wire whisk until a smooth consistency is reached. Slowly pour this starchy milk mixture over the sautéed mushrooms.

Add half a teaspoon of black pepper, salt, and a pinch of freshly grated nutmeg, which is our Chef's special recommendation, to the sauce. To add a wonderful depth of aroma, also add 2 pieces of bay leaves to the pot and cook while stirring constantly over low heat until it thickens.

When the sauce begins to boil and reaches a velvety consistency, remove the bay leaves with a pair of tongs. Immediately add the finely chopped parsley to the sauce, mix one last time, and turn off the heat.

Place the grilled chicken breasts you cooked onto a stylish serving plate. Drizzle the hot, creamless gourmet mushroom sauce you prepared generously over them.

As a final touch, to ensure the dish turns into a fresh and elegant gourmet plate, sprinkle with fresh lemon zest, which is our Chef's special recommendation, and serve hot.