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

19 INGREDIENTS • 8 STEPS • 35MINS

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

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.
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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.
author_avatar
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
Boneless, Skinless Chicken Breast
1
Boneless, Skinless Chicken Breast
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Ghee
2 Tbsp
Ghee
Garlic
1 clove
Garlic, lightly smashed
Fresh Thyme
2 sprigs
Fresh Thyme
Unsalted Butter
2 Tbsp
Unsalted Butter
Salsa Verde
Italian Flat-Leaf Parsley
1 bunch
Italian Flat-Leaf Parsley, chopped
Tarragon
1 bunch
Tarragon, chopped
Garlic
1 clove
Garlic, minced
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Olive Oil
2 Tbsp
Olive Oil
Capers
1 Tbsp
Capers
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, diced
Honey
2 tsp
Honey
Anchovy Paste
1 tsp
Anchovy Paste
Fingerling Potato
3 cups
Steamed Fingerling Potatoes
Watercress Salad
Pea Shoots
3/4 cup
Pea Shoots
Watercress
2 1/2 cups
Watercress
Love This Recipe?
author_avatar
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/

Author's Notes

If you are preparing ahead of time do not add pea shoots and watercress to salsa verde. The green will wilt but the salsa verde can live in the fridge for up to 5 days.

Cooking Instructions

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step 1
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.
step 2
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.
step 3
Add the smashed Garlic (1 clove), Fresh Thyme (2 sprigs), and cubed Unsalted Butter (2 Tbsp).
step 4
Once the butter melts, use a large spoon to butter baste the chicken.
step 5
Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the pan and set aside.
step 6
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.
step 7
Toss half of the salsa verde with the steamed Fingerling Potatoes (3 cups) and combine.
step 8
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.
step 8 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.

RECIPES TAG

Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Quick & Easy
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