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1
In a medium saucepan, toast the barley over high heat, stirring a few times, until browned and fragrant, about 5 minutes.
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2
Add the vegetable stock and oil, cover and simmer over moderately low heat for 5 minutes.
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3
Strain the mixture into a glass measuring cup, pressing firmly on the barley to extract as much liquid as possible.
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4
You should have about 1 cup.
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5
Return the infusion to the saucepan and keep warm.
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6
In a small saucepan, cover the egg with 2 inches of water and bring to a boil.
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7
Simmer over low heat until soft-boiled, about 3 minutes.
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8
Drain and cover with cold tap water.
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9
In each of 2 large nonstick skillets, melt 6 tablespoons of the butter.
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10
Season the chicken breasts with salt and pepper.
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11
Add 3 chicken breasts to each skillet, skin side down.
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12
Cook over moderately low heat, turning a few times, until the skin is golden and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 155, about 25 minutes.
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13
Transfer the chicken to a work surface and let rest for 10 minutes.
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14
Meanwhile, using a serrated knife, slice off the top 1/4 inch of the egg shell.
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15
Using a small spoon, scoop the egg into a blender.
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16
Add the warm barley infusion and blend to a foamy sauce.
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17
Season with salt.
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18
Remove the chicken breasts from the bone and halve them lengthwise.
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19
Arrange the chicken on plates, cut sides up.
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20
Ladle the barley foam alongside and serve with roasted asparagus.
