Richard’s Butterflied Chicken Breast with Salsa Verde Potatoes & Watercress Salad

Cook the chicken: Place the Boneless, Skinless Chicken Breast (1) on a flat surface. Use a sharp knife to make a slit down the side of the breast, making sure not to cut down the seam. Open the cut side of the breast and place it flat on the surface. Season the chicken liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) on all sides.

In a large skillet over medium heat, add the Ghee (2 Tbsp). Once the ghee is melted, place the chicken breast in the pan. Let the chicken cook until it begins to turn golden brown, then flip.

Add the smashed Garlic (1 clove), Fresh Thyme (2 sprigs), and cubed Unsalted Butter (2 Tbsp).

Once the butter melts, use a large spoon to butter baste the chicken.

Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the pan and set aside.

Make salsa verde: In a mixing bowl, combine the Italian Flat-Leaf Parsley (1 bunch), Tarragon (1 bunch), Garlic (1 clove), Red Wine Vinegar (1 Tbsp), Olive Oil (2 Tbsp), Capers (1 Tbsp), Jalapeño Pepper (1), Honey (2 tsp), and Anchovy Paste (1 tsp). Before plating, add pea shoots and watercress.

Toss half of the salsa verde with the steamed Fingerling Potatoes (3 cups) and combine.

Plating: Plate the chicken breast with the potatoes and toss the Pea Shoots (3/4 cup) and Watercress (2 1/2 cups) in the remaining salsa verde. Place the salad on top.