Chicken Breasts With Hollandaise Sauce
Boneless chicken breasts are elevated by a rich, buttery Hollandaise sauce, presented with rice and a choice of steamed vegetables or salad.
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Instructions
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Start simmering about 1 inch of water in a small saucepan for the Hollandaise sauce.
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In a heatproof bowl, whisk egg yolks with lemon juice and water. Set this bowl over the simmering water (ensuring it does not touch the water) and whisk constantly for 1-2 minutes until warm and slightly thickened.
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Slowly whisk in melted butter, continuing to cook and whisk over the simmering water until the sauce thickens. Remove from heat, stir in salt and cayenne pepper, then cover and keep warm.
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For poached chicken, combine chicken, onion, salt, thyme, pepper, and water to cover in a large skillet. Bring to a boil, reduce heat, cover, and simmer 20-30 minutes until cooked.
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Alternatively, for saut R R ed chicken, season breasts with salt and pepper. Saut R R in a large skillet with 2 tablespoons butter for 15-20 minutes until browned and cooked through.
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While chicken cooks, prepare rice and a steamed vegetable or tossed salad.
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Divide rice among six plates and top each with a chicken breast. Spoon 2-3 tablespoons of warm Hollandaise sauce over each, and serve with a steamed vegetable or salad.
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Sprinkle paprika over the sauce if desired.