Chicken Breasts with Citrus Hollandaise Sauce Recipe
Ingredients
| 2 egg yokes, medium | ||
| Dry white wine | 2 Tablespoon | |
| Lemon zest | 1 Teaspoon, finley grated | |
| Orange zest | 1 Teaspoon, finely grated | |
| Softened butter | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Orange juice | 2 Tablespoon | |
| Cream | 1/2 Cup (16 tbs), Whipped | |
| 4 chicken breasts, flattened | ||
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a double boiler, whip together the egg yolks, white wine, lemon and orange zests for 3 minutes; season.
Gradually add the butter, while whipping, until the sauce emulsifies.
When the sauce is consistent (like mayonnaise), remove from the heat and add the lemon and orange juice.
Add the whipped cream, while mixing delicately.
Season the chicken breasts.
In a pan, melt the butter, while slowly increasing the heat.
Saute the chicken over medium heat, for three minutes on each side.
Serve the chicken covered with the citrus Hollandaise sauce.
Gradually add the butter, while whipping, until the sauce emulsifies.
When the sauce is consistent (like mayonnaise), remove from the heat and add the lemon and orange juice.
Add the whipped cream, while mixing delicately.
Season the chicken breasts.
In a pan, melt the butter, while slowly increasing the heat.
Saute the chicken over medium heat, for three minutes on each side.
Serve the chicken covered with the citrus Hollandaise sauce.
Chef
