Steps

1. Cut the napa cabbage in half.
   🕒 01:52
2. Cut off the tough core part of the halved napa cabbage.
   🕒 02:28
3. Cut the napa cabbage (with the core removed) in half again, into roughly quarter pieces.
   🕒 02:30
4. Cut the chicken breast lengthwise.
   🕒 03:12
5. Cut the blanched tomatoes in half horizontally.
   🕒 03:43
6. If eating at home, you can leave the seeds in the cut tomatoes.
   🕒 03:52
7. Tear the parsley leaves into bite-sized pieces and roughly break them apart. Pro Tip! Don't discard the parsley stems; freeze them for use in soups or other dishes.
   🕒 04:36
8. Lightly rub the cut chicken breast with salt and white pepper.
   🕒 05:20
9. Add a little olive oil to a frying pan. Sear the cut napa cabbage over high heat until both sides are browned, then flip and cook slowly until tender. Pro Tip! Slow-cooking the base of the napa cabbage will bring out its fragrance and sweetness.
   🕒 02:52
10. Heat olive oil in a separate frying pan. Sear the chicken breast (seasoned with salt and pepper) skin-side down over high heat until browned. Do not cook the chicken through completely; it will finish cooking with residual heat.
    🕒 05:49
11. Add a small amount of water to the pan where you seared the cabbage, and scrape up any browned bits to release the cabbage's flavor.
    🕒 07:00
12. Add a small amount of water to the pan where you seared the chicken, scraping up any browned bits from the chicken. Transfer this liquid to the pan with the cabbage.
    🕒 07:08
13. Cook the chicken through. Add water as needed to prevent it from reducing too much.
    🕒 07:20
14. Add the heavy cream and mix with the cabbage.
    🕒 07:28
15. Add the cut tomatoes.
    🕒 07:33
16. Add whole grain mustard to your liking.
    🕒 07:35
17. Mix everything evenly.
    🕒 07:52
18. Add a small amount of parsley and Parmigiano Reggiano cheese.
    🕒 07:54
19. The chicken breast will finish cooking with residual heat, so don't over-reduce the sauce.
    🕒 08:06