Marry Me Chicken

Ingredients

• 1 lb Chicken Breast (skinless, boneless; cut into two halves and butterflied)
• 1 cup Quick Barley (rinsed)
• 2.5 cup Chicken Stock (low‑sodium; 2 cups for barley, 0.5‑0.75 cup for sauce)
• 4 tablespoon Unsalted Butter (divided: 1 tbsp for barley, 1 tbsp for sauce, 2 tbsp for finishing)
• 0.5 cup Sundried Tomatoes (finely chopped)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Red Chili Flake
• 1 teaspoon Dry Oregano
• 1 tablespoon Tomato Paste
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 Lemon (zest only)
• 0.5 cup Red Bell Pepper (very fine brunoise)
• 12 Fresh Basil Leaves (whole leaves for garnish; chiffonade for sauce)
• 2 cup Spinach (roughly chopped)
• 1 tablespoon Dijon Mustard
• 0.5 cup Heavy Cream
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Cook Barley Risotto

   In a saucepan combine 2 cups chicken stock, 1 cup quick barley and 1 tbsp butter. Bring to a gentle boil, then reduce to a simmer and cook for about 10 minutes until the barley is tender.

   Time: PT15M

   Temperature: Medium heat

2. Butterfly the Chicken

   Place the chicken breast on a cutting board. Slice horizontally through the middle without cutting all the way through, then open like a book to create two thinner pieces. Season both sides with salt and freshly ground black pepper.

   Time: PT5M

3. Sauté the Chicken

   Heat the large skillet over medium‑high heat. Add a drizzle of clarified butter (or oil) and when shimmering, add the butterflied chicken pieces. Cook 4‑5 minutes per side until golden brown. Remove and set aside on a plate.

   Time: PT10M

   Temperature: Medium‑high heat

4. Build the Sauce Base

   Reduce heat to medium. Add 1 tbsp butter to the same skillet, then stir‑in the chopped sundried tomatoes. Sauté 1 minute, add the tomato paste and let it caramelize for another minute. Add the minced garlic and cook until fragrant, about 30 seconds.

   Time: PT5M

   Temperature: Medium heat

5. Deglaze and Flavor

   Pour in ½ cup chicken stock, scraping up any browned bits. Stir in the dry oregano and red chili flakes. Bring to a gentle boil.

   Time: PT3M

   Temperature: Medium heat

6. Add Greens and Lemon

   Add the spinach leaves, whole basil leaves, and the zest of one lemon. Cook, stirring, until the spinach wilts, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Finish the Creamy Sauce

   Stir in ½ cup heavy cream and ½ cup grated Parmesan. Simmer for 2 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium heat

8. Combine Chicken and Mustard

   Return the sautéed chicken to the skillet. Add 1 tbsp Dijon mustard and gently stir. Reduce heat to low and let everything simmer together for 5 minutes.

   Time: PT5M

   Temperature: Low heat

9. Finish the Barley

   While the chicken simmers, fluff the cooked barley with a fork. Stir in the remaining 2 tbsp butter, the finely diced red bell pepper, and season with salt and pepper.

   Time: PT3M

10. Plate and Garnish

    Spoon a bed of buttery barley onto each plate, top with a chicken piece, and ladle the creamy sauce over the top. Garnish with chiffonade basil leaves and a drizzle of extra butter if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g