Best 5 Chicken And Bearnaise Sauce Recipes

CHICKEN STUFFED CHICKEN WITH BEARNAISE SAUCE

Steps:

• 1. Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.
• 2. Chop the shallots mushrooms and garlic. Mince the chicken tenders. Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
• 3. Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
• 4. Béarnaise sauce
• 5. Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
• 6. Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
• 7. Stir in the tarragon, and salt. Serve over the chicken

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

CHICKEN AND BEARNAISE SAUCE

Steps:

• Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
• Prep all your ingredients.
• Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
• In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
• Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
• Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
• Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
• Serve over pasta and serve immediately.

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

CHEF JOHN'S BEARNAISE SAUCE

Steps:

• Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
• Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
• Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.