Chicken Scaloppini-Béarnaise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat a small amount of oil and 1 tablespoon of butter in a large skillet.
  • After pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through.
  • Remove chicken from pan and set aside on paper towel.
  • In a small saucepot, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume.
  • Slowly add the melted butter and continue beating until sauce is thickened. Stir in the reserved shallot reduction. Season with salt and pepper.
  • Add chicken back to pan to reheat.
  • Plate, top with sauce, and serve.
Advertisement