Chicken - Sauteed Chicken and Hollandaise Sauce

SAUTEED CHICKEN AND HOLLANDAISE SAUCE
Maynard Pittendreigh
This dish goes well with asparagus, broccoli, or rice. Making Hollandaise sauce requires practice to get it right. Care must be taken so the butter doesn’t curdle.

For the Hollandaise Sauce:

·         4 large egg yolks

·         2 tablespoons lemon juice

·         1 tablespoon water

·         1 cup butter (melted)

·         Pinch of kosher salt, to taste

For the Chicken:

·         chicken boneless breast

·         1 teaspoon salt (kosher)

·         1/4 teaspoon dried thyme

·         1/4 teaspoon black pepper

·         Dash of paprika, optional

Directions for the Hollandaise Sauce

1.     In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).

2.     Fill the top of a double boiler with the egg yolks,  lemon juice and water. Whisk together.

3.     Place the bowl over the simmering water, making sure the bottom does not come in contact with the water.

4.     Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.

5.     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.

6.     Remove from heat and stir in salt to taste and cayenne pepper.

7.     Cover and move to the preheated oven or a very low burner to keep warm.

Sautéed Chicken

1.     Season the chicken breasts with kosher salt and freshly ground black pepper and sauté in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes. 

2.     When ready to serve, 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.