Chef Jean-Pierre's Marry Me Chicken with Barley

Ingredients

• 1 lb chicken breast, approximately 454 g, halved horizontally
• 2 tablespoons garlic-infused olive oil or clarified butter, 30 ml
• 1/2 teaspoon fine salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon unsalted butter, approximately 14 g
• 1/2 cup sun-dried tomatoes, approximately 80 g, finely chopped
• 1 tablespoon tomato paste, approximately 16 g
• 1 tablespoon minced garlic, approximately 9 g
• 150 ml chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon red chilli flakes, or less to taste
• 12 fresh basil leaves, approximately 8 g, divided
• 1 cup spinach leaves, approximately 30 g
• Finely grated zest of 1 lemon
• 1/2 cup double or heavy cream, 120 ml
• 1 tablespoon Dijon mustard
• 1/2 cup grated Parmesan cheese, approximately 50 g
• 1 cup dry quick-cooking barley, approximately 200 g
• 2 cups chicken stock, 480 ml, for the barley
• 2 tablespoons unsalted butter, approximately 28 g, for the barley
• 1/2 red bell pepper, approximately 75 g, finely diced
• 2 tablespoons grated Parmesan, approximately 10 g, for the barley
• 1 tablespoon chopped parsley, approximately 4 g
• Additional basil leaves, optional, for the barley

Method

1. Slice the chicken breasts horizontally into evenly thick pieces. Pat them dry and season both sides with salt and black pepper.
2. Heat the garlic olive oil or clarified butter in a large frying pan over medium-high heat.
3. Add the chicken and cook until golden on both sides but not quite fully cooked, approximately 3 to 5 minutes per side depending on thickness.
4. Transfer the chicken to a clean plate and set aside.
5. Add 1 tablespoon butter and the chopped sun-dried tomatoes to the same pan. Cook for 1 minute.
6. Add the tomato paste and cook for another minute, stirring until it darkens slightly.
7. Add the minced garlic and cook briefly until fragrant without allowing it to brown.
8. Pour in 150 ml chicken stock and scrape the browned residue from the base of the pan.
9. Tear half of the basil leaves into the sauce. Add the oregano, chilli flakes, lemon zest and spinach.
10. Cook briefly until the spinach begins to wilt.
11. Pour in the cream and bring the sauce to a gentle simmer.
12. Reduce the heat and stir in 50 g Parmesan until melted and smooth.
13. Stir in the Dijon mustard and remaining basil leaves.
14. Return the chicken and any resting juices to the pan. Spoon sauce over the chicken and simmer gently for approximately 5 minutes, until the centre reaches at least 74°C.
15. Meanwhile, cook the quick barley in 480 ml chicken stock according to its packet instructions.
16. When the barley is tender, stir in 28 g butter, the diced red pepper, 10 g Parmesan, parsley and optional basil.
17. Taste both the chicken sauce and barley before adding additional salt.
18. Divide the barley between two plates and serve the chicken and creamy sauce over or alongside it.