Recipe(tried): Milestone's Portobello Mushroom Chicken

The right recipe:

MILESTONE'S PORTOBELLO MUSHROOM CHICKEN

Oil
Chicken breast (butterfly cut)
Roasted garlic
Portobello mushroom head sliced, 1/4-inch cut
White wine
Cream
Grated Reggiano cheese (lots of it lol)
Hot cooked cappellini noodles
Finely chopped fresh basil (for garnish)

Heat a non-stick pan and put the oil, make sure the oil is like water running in the pan, be careful this oil should be very hot. Put the chicken breast in the pan and do not flip until you start seeing the border of the chicken breast getting dark crispy, no worries that will be useful for flavor.

Flip the CB and put the roasted garlic and mushroom in the pan, at this point you will begin to see everything start to get dark in the bottom, keep cooking the CB and deglaze the pan with the wine.
Once your chicken breast is half cooked drop the cream and stir.

Cut the chicken breast in half like, you will have 2 separated pieces in your pan. Once the cream begins to reduce check if the chicken is fully cooked, if not put more cream until cooked. Add the Reggiano cheese and mix with the sauce, this is what makes the sauce thick and give the strong flavor, put as much you like.

In the center of a round plate put the cappellini noodles in a pyramid form, take each chicken breast and rest them on the side, put the sauce on top of the chicken and throw some fine chopped basil on top.

That's it. Enjoy this amazing dish.