Chicken Breasts With Hollandaise Sauce Recipes

CHICKEN BREASTS WITH HOLLANDAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
• In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
• Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
• Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
• In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
• Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
• Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
• Divide the rice among six plates.
• Top each mound of rice with a chicken breast.
• Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
• If desired, sprinkle paprika over the sauce.

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts into a 9x13-inch baking dish.
• Place red potatoes into a separate 8x8-inch baking dish.
• Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
• Cover both baking dishes with aluminum foil.
• Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
• Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE

Steps:

• To marinate: Place chicken in a nonporous glass dish or bowl.
• Pour wine over chicken, then sprinkle with tarragon.
• Cover dish and refrigerate to marinate for 2 hours.
• Preheat oven to broil.
• Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
• Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
• Prepare hollandaise sauce according to package directions.
• When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
• Sprinkle with cheese and serve.

NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE

Steps:

• Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
• Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
• Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
• Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
• Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
• Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
• Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
• Serve chicken with Hollandaise sauce drizzled over top.