Chicken Bryan Better than the Restaurant! | Chef Jean-Pierre

By Chef Jean-Pierre · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Heat the butter and olive oil in an ovenproof skillet over medium-high heat. Sear the chicken, presentation side down, until golden brown.
4. Flip the chicken, top with 4 ounces of the goat cheese medallions, and transfer the skillet to the oven.
5. Bake for about 8 minutes, until the internal temperature reaches 155°F (68°C); depending on size, this can take around 10 minutes.
6. While the chicken bakes, sauté the shallots in butter for a few minutes until translucent.
7. Add the sun-dried tomatoes and garlic and cook for another minute.
8. When the garlic smells fragrant, pour in the lemon juice and white wine and reduce until nearly evaporated.
9. Stir in the chicken stock and simmer. Add a few basil leaves and the lemon zest.
10. Once the chicken is cooked, remove it from the oven and let it rest.
11. Stir 1 to 2 ounces of goat cheese and the parmesan into the sauce, adjusting the consistency with extra stock if needed. Toss the cooked fettuccine in the sauce until well coated.
12. Garnish with basil leaves and black pepper, and serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicCheeseLemonParmesan cheeseChicken breastShallotSun dried tomatoGoat cheese