• In a large skillet, sautee the onions in olive oil on medium low heat, slow sauté, until they are deep goldish color, about 5-7 minutes.
• Add the sliced mushrooms and mix. Let them cook until they turn golden as well, about 5-7 minutes.
• While the onions and mushrooms are cooking, prepare the chicken. Pat the chicken breast dry, cut in halves (vertically) and season with salt and pepper. Set aside.
• To the onions and mushrooms, add the chopped garlic, salt and pepper and continue cooking for 1 minute. It should be deep goldish color by now.
• Turn off the heat and add 1/4 cup of soy sauce and mix.

To assemble:

• In an oven safe dish layer ½ of the onion-mushroom mixture, then the chicken, and cover with the remainder of onions and mushrooms. Sprinkle a pinch of salt and pepper and drizzle 2 tablespoons of oil.
• Place the chicken in the oven on 375F for about 40-45 minutes for boneless chicken and an extra 15 minutes for bone-in chicken
• If the top seems too dark, cover loosely with foil for the last 10 minutes.
• Let chicken rest for 10 minutes before serving. You can serve this dish with rice or cauliflower rice and drizzle the sauce on top.