Marry Me Chicken | Chef Jean-Pierre

By Chef Jean-Pierre · 35 min

Ingredients

Instructions

1. Season the halved, butterflied chicken breasts with salt and pepper.
2. Heat the garlic olive oil or clarified butter in a large pan over medium-high heat. Sauté the chicken until golden brown on both sides, then set aside.
3. In the same pan, add the butter and sun-dried tomatoes and stir for a minute. Add the tomato paste and cook for a minute to lightly caramelize it.
4. Add the garlic and, once fragrant, pour in the chicken stock to deglaze the pan.
5. Tear half the basil leaves and set the rest aside for chiffonade. Add the oregano, chili flakes, lemon zest and spinach, and let the spinach wilt slightly in the sauce.
6. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan until melted and the sauce thickens. Add the Dijon mustard and basil, and stir to combine.
7. Return the chicken to the pan and spoon sauce over it. Simmer gently for 5 minutes until cooked through and the flavors are absorbed.
8. Cook the quick barley in chicken stock according to package instructions. Stir in the butter, diced red bell pepper, chopped parsley and a few basil leaves if using. Serve with extra Parmesan if desired.

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

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GarlicCheeseLemonCreamBell pepperParmesan cheeseHeavy creamChicken breast