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Indulge in the simplicity of Richard's Butterflied Chicken Breast, beautifully accompanied by salsa verde potatoes. The freshness of a watercress salad adds a peppery finish to this harmonious plate.

Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/
35MINS
Total Time
$5.15
Cost Per Serving
Ingredients
Servings
2
us / metric
Butterflied Chicken Breast

1
Boneless, Skinless Chicken Breast

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

2 Tbsp
Ghee

1 clove
Garlic, lightly smashed

2 sprigs
Fresh Thyme

2 Tbsp
Unsalted Butter
Salsa Verde

1 bunch
Italian Flat-Leaf Parsley, chopped

1 bunch
Tarragon, chopped

1 clove
Garlic, minced

1 Tbsp
Red Wine Vinegar

2 Tbsp
Olive Oil

1 Tbsp
Capers

1
Jalapeño Pepper, deseeded, diced

2 tsp
Honey

1 tsp
Anchovy Paste

3 cups
Steamed Fingerling Potatoes
Watercress Salad

3/4 cup
Pea Shoots

2 1/2 cups
Watercress