Mushroom risotto with roasted chicken breast

Preheat the oven to 180 °C and line a baking tray with baking paper.

Season the chicken breast with salt and pepper. Heat the oil in a large pan and cook the meat over medium heat for about 2 minutes per side. Then transfer it to the baking tray and bake at 180 °C for 15–20 minutes, then cut into thin slices.

Meanwhile, place the mushrooms in the same pan where the chicken was cooked. Season with salt, add the garlic, and sauté over medium-high heat for 4–5 minutes until the mushrooms release water due to the salt and soften. Then transfer to a bowl and set aside.