Chickenandbearnaisesauce Recipes

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.

BEARNAISE SAUCE I

Steps:

• In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
• Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

BEARNAISE SAUCE

Steps:

• In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.
• Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
• Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.

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

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.

POACHED EGGS WITH BéARNAISE SAUCE

Steps:

• Fill saucepan with enough water to come 3 inches (8 cm) up side; stir in vinegar and bring to gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.
• Béarnaise Sauce: In small saucepan, cook white wine vinegar, wine, half of the tarragon and peppercorns over medium-high heat for 3 to 5 minutes or until reduced to 1 tbsp (15 mL). Strain and set aside.
• In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, combine egg yolks, tarragon mixture, lemon juice and Dijon mustard in blender; purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper to taste. Stir in remaining tarragon.
• Place two English muffin halves on each of four plates. Top each muffin with arugula, poached egg and Bearnaise sauce. Serve immediately.

CHICKEN IN BLACK BEAN SAUCE

Steps:

• Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
• Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
• Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
• Set aside.
• Heat wok or frying pan over high heat.
• Add 2 tablespoons oil when pan is hot.
• Add black bean sauce and garlic to hot oil.
• Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
• Add 1 tablespoon oil.
• When hot, add and stir-fry peppers and onion for 40 seconds.
• Mix in 1 tablespoon water and cook 1 minute.
• Return chicken to pan and cook, stirring until sauce boils and thickens.

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
• While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
• In a small bowl, combine the cornstarch with the water and Set aside.
• Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
• Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
• Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
• Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
• Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.

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 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
• Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer - the butter needs to be hot so that it will cook the egg yolks slightly.
• Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

GARLIC CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Mix the garlic, lemon and lime juices, lemon and lime zest, olive oil, honey and paprika in a large plastic bag (or a bowl). Whisk to blend.
• Add the chicken to the marinade and seal the bag (or place plastic wrap over the bowl).
• Refrigerate the chicken for 2 hours or it can stay in the fridge over night.
• Heat a grill over medium low heat
• Add the chicken and grill on each side for about 5 - 7 minutes or until the juices run clear and the chicken is no longer pink on the inside
• Heat the olive oil in a skillet
• Sautee the onion over low-heat for 5-7 minutes or until lightly golden
• Add the garlic and saute for another 1-2 minutes
• Transfer the onion and garlic mixture to a blender
• Add the jalapeno, cumin, black beans, chicken broth and cilantro
• Blend until the mixture is blended but there are still whole pieces of bean
• Return the mixture to the skillet and simmer on low heat for 3-5 minutes until heated through
• Grill or boil corn on the cob. (or heat through frozen or canned corn)
• Place all of the ingredients in a bowl and toss to combine.
• Add sea salt and freshly ground black pepper to taste (if desired).

BUTTER CHICKEN SAUCE

Steps:

• In a large pot over medium heat, melt the butter. Add the onions and cook, stirring frequently, until translucent. Add the garlic and ginger, cook until the onions start to brown.
• Add the tomato, jalapeno, garam masala, cumin, turmeric, salt, cinnamon, and cayenne. Cook until the jalapeño is soft, about 10 minutes.
• Add the chicken broth and bring to a boil. Reduce the heat low and simmer uncovered for 15-20 minutes.
• Remove from heat and let the sauce cool for 20 minutes then transfer to a blender and puree until smooth. If you have an emulsion blender you can use that to puree the sauce in the pot instead and you don't need to wait for it to cool.
• Return the sauce to the saucepan. Stir in the cream and tomato paste. Simmer for another 5 minutes.
• Store the sauce in an airtight container in the refrigerator for up to 5 days. Or allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes.
• Stir in the butter chicken sauce and cook, stirring, for 5 minutes.
• Serve with rice and garnish with cilantro.
• Refrigerate - Allow the sauce to cool for 1 hour then transfer it to an airtight container. Refrigerate the sauce for up to 5 days.
• Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.

CHICKEN IN MUSHROOM BEARNAISE SAUCE RECIPE

Steps:

• In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon. Simmer, stirring constantly, until liquid has evaporated. Add mushrooms and 4 Tbsp. butter. Cook until lightly browned and pour in 1/3 cup cream. Bring to a boil. Stir a small amount into the egg yolks, whisking rapidly to incorporate. Return the mixture to saucepan. Cook, whisking constantly, until it begins to thicken. Whisk in remaining cream or add more to thicken. Add lemon juice and cayenne to taste. Meanwhile, preheat oven to 400°F and place chicken in ungreased baking pan, coat each piece with remaining butter. Sprinkle onion, garlic salt, and paprika over chicken, and bake uncovered for 15-20 minutes. Pour sauce over cooked chicken and serve with asparagus, carrots and fresh kiwi.