Chicken Entrée Recipe

Prepare aromatics

Mince lemongrass, shallots, and garlic. Set aside.

Make lemongrass beurre blanc

In a saucepan, combine lemongrass, shallots, and garlic with dry white wine. Bring to a simmer and reduce by half (about 8 minutes). Stir in heavy cream and simmer briefly. Reduce heat to low and whisk in the cold butter gradually until sauce emulsifies. Stir in lemon juice, season with salt to taste and white pepper. Keep warm.

Sear chicken

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear the chicken 4–5 minutes per side until golden and just cooked through. Transfer to a plate and loosely cover.

Finish chicken with beurre blanc

Return chicken to the pan, spoon some beurre blanc over the top, and let it rest a minute. Keep sauce warm.

Prepare and bake

Preheat oven to 425F (220C). Slice sweet potatoes very thin. Toss with olive oil, salt, and pepper. Arrange in a single layer on parchment-lined baking sheets. Bake 12–18 minutes, turning halfway, until edges are crisp and centers are tender.

Cook rice

Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 4 cups water to a boil. Stir in rice, reduce heat to low, cover, and simmer 15–20 minutes until tender. Remove from heat and let stand 5 minutes, then fluff.

Sauté spinach

Meanwhile, heat olive oil in a large skillet over medium. Add minced garlic and cook 1–2 minutes until fragrant. Add spinach and cook, tossing, until wilted, about 2–3 minutes. Season with salt and pepper.

To serve, place a bed of rice on each plate, top with sautéed spinach, and place a chicken breast atop the greens. Spoon beurre blanc over the chicken. Finish with lemon zest and chopped parsley for brightness.