Chicken Breast Recipe

Baked Potato (if chosen)

Preheat oven to 220°C (425°F). Scrub russet potatoes, pat dry, prick each a few times with a fork, rub with 1 tbs vegetable oil and coarse salt. Place directly on the oven rack or a baking sheet and bake 45–60 minutes until skin is crisp and interior is tender when pierced with a skewer.

Fries (if chosen)

If using frozen fries, bake or fry according to package directions until golden and crisp. For oven fries, spread frozen fries on a single layer on a baking sheet, toss with 1 tbs oil and a pinch of salt, bake at 220°C (425°F) for 20–30 minutes, turning once, until golden.

In a large bowl combine mesclun mix, halved cherry tomatoes and sliced cucumber. Whisk 2 tbs olive oil, 1 tbs red wine vinegar, 0.25 tsp salt and 0.125 tsp pepper; toss with salad just before serving. Warm the baguette in the oven for 5–8 minutes at 180°C (350°F) or slice and serve at room temperature.

If chicken breasts are thick, butterfly or pound them to an even thickness (about 1.5–2 cm). Pat dry and season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Heat 2 tbs olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken breasts and sear 4–5 minutes per side until deeply golden and an instant-read thermometer reads 68–70°C (155–158°F). Remove chicken to a plate and tent with foil; it will finish cooking in the sauce to reach safe temperature.

Lower heat to medium and in the same skillet add 6 tbs unsalted butter. When butter melts and foams, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Pour in 60 ml dry white wine (or chicken stock) and scrape up any browned bits; simmer 1–2 minutes to reduce slightly.

Stir in 60 ml heavy cream and 1 tsp Dijon mustard (optional). Reduce heat to low and whisk in 100 g finely grated Swiss cheese a small handful at a time until fully melted and the sauce is smooth and glossy. If sauce thickens too much, loosen with 1–2 tbs warm water or more stock to reach a spoon-coating consistency.

Add 1 tsp lemon juice and 2 tbs chopped parsley; taste and adjust seasoning with salt and pepper. Return chicken to the skillet, spoon the sauce over the breasts and simmer gently 2–3 minutes more until chicken reaches 74°C (165°F) internal temperature. Baste with sauce so breasts are well smothered.

Place a chicken breast on each plate. Spoon generous amounts of the Swiss butter sauce over the chicken. Arrange a portion of the mesclun salad alongside, place a slice or piece of warm baguette, and add the potato option: either a baked potato with 1 tbs butter, 30 ml sour cream and a sprinkle of chives, or a portion of fries.

Finish each plate with a light sprinkle of crushed red chili flakes to taste and extra chopped parsley. Serve immediately while chicken and sauce are hot.