Chicken with Mushrooms and Mozzarella

Chop the garlic and onion, and cut the mushrooms into small pieces.
Preheat a pan and drizzle 1-2 tablespoons of oil over it.
Add the onion to the pan and sauté until it becomes translucent or starts turning golden brown.
Add the mushrooms and cook for about 3 minutes.
Stir in the garlic and continue cooking for another 3–4 minutes, until the mushrooms are soft and fully cooked.
Transfer the mushrooms to a bowl and set aside.

While the mushrooms are cooking, slice the chicken breast into medium-sized steaks (about 4 pieces).
Using a meat mallet, pound the steaks to your desired thickness.
To minimize mess, place a sheet of plastic wrap on a cutting board, lay the chicken pieces on top, and cover them with another sheet of plastic wrap before pounding.
Once pounded, season the chicken with salt and spices, then set aside until the mushrooms are ready.

After setting the mushrooms aside, add 1-2 tablespoons of oil to the pan and place the chicken in it.
Fry for about 3–4 minutes per side until golden brown and fully cooked.
Depending on the size of your pan and chicken steaks, you may need to cook them in batches. Repeat until all pieces are fried.

While the chicken is cooking, slice the fresh mozzarella.
Once all the chicken is cooked, keep it in the pan and place mozzarella slices on top of each piece.
Add the cooked mushrooms on top of the mozzarella.
Cover the pan with a lid and let it cook for about 2–3 minutes until the cheese is melted.

Transfer the chicken to plates, sprinkle with fresh herbs of your choice, and drizzle with balsamic glaze if desired.