Preheat your oven to 180°C (350°F). Season the chicken breast fillets generously with sea salt and freshly ground black pepper. Place the flour on a large plate or tray, and coat each chicken fillet in the flour, shaking off any excess.

Heat your MAKO Essential Pan over high heat and add the olive oil and butter. Once the butter begins to foam, add the chicken fillets. Sear the chicken for about 5 minutes on one side until it turns a deep golden brown. Flip the fillets and cook for another 2 minutes on the other side. Once browned, remove the chicken from the pan and set it aside on a large plate or tray.

Reduce the heat to medium-high and using the same pan with all the fats and juices, add the sliced mushrooms. Sprinkle with a pinch of sea salt and a generous grind of black pepper then add the thyme and rosemary sprigs. Allow the mushrooms to sear undisturbed for 2 minutes before using a spatula to toss them. Repeat this process a few more times until the mushrooms are deeply golden and caramelised. Now add the garlic and cook, stirring, for half a minute.

Pour in ½ cup of water and add the chicken stock cube, allowing it to start dissolving as the mixture simmers for about 30 seconds. Reduce the heat to low and stir in the cream, creating a smooth and rich sauce. Return the chicken fillets to the pan, spooning some of the mushrooms and sauce over the top. Turn off the heat and transfer the pan to the preheated oven. Roast for 10 minutes or until the sauce has thickened slightly and the chicken is cooked through.

To serve, grate the lemon zest over the top of the chicken and mushrooms, followed by a sprinkle of finely grated parmesan. Sprinkle over the parsley and serve with your favourite sides like mashed potatoes, rice or pasta.