Chicken With Bearnaise Sauce recipe – an easy chicken dish with rich and creamy béarnaise sauce For some, a classic, creamy chicken with a hint of lemon is all they need. For others, it’s just boring. For those of you who would like to take your chicken recipe up a notch I have the perfect recipe for you!
Grilled Chicken with Béarnaise Sauce
Béarnaise sauce made with butter, fresh tarragon, shallots, and lemon is served on top of grilled chicken.
Today, I’m going to share with you a brand-new recipe for grilled chicken with béarnaise sauce as well as introduce you to Finlandia Imported Butter, a brand-new item.
I was really excited to taste this butter because I adore their cheeses!
WHAT IS FINLANDIA BUTTER?
Finlandia Imported Butter is made from pure milk from a small family-run farm in Finland, where the cows are handled properly and are not administered rBST or other synthetic growth hormones. It is available in two varieties: perfectly salted and unsalted.
nothing synthetic no additional hormones Fresh milk is gently churned, cooled to the ideal temperature, and then blended to produce a deliciously creamy flavor and smooth texture.
The finest French chefs use Finlandia Imported Butter, but that doesn’t mean you can’t enjoy it too! I discovered Finlandia Imported Butter at my neighborhood Shop Rite and chose to start by putting some on warm, crusty Ciabatta bread.
OMG, such a blessing. Prior to experiencing this premium butter, I never really thought much about butter, but now I’m addicted!
When I sliced off a slice of the butter to put on my piece of bread, it didn’t break off or crumble because the butter was so smooth; instead, it slowly melted into the bread, filling every crevice. You can’t even taste it!
I chose to use the unsalted butter in a dish after savoring the wonderfully salted version first.
While many might have chosen to create baked foods like quick bread or muffins, I chose to cook this Grilled Chicken with Béarnaise Sauce since I like to experiment with savory recipes.
WHAT IS BEARNAISE SAUCE?
Popular in French cuisine, bearnaise sauce is a little like Hollandaise Sauce. It is produced with sweet, creamy unsalted butter, egg yolks, vinegar, and white wine. Tarragon, shallots, and lemon juice are then added before it is filtered to give it a silky, creamy texture.
HOW DO YOU MAKE GRILLED CHICKEN WITH BÉARNAISE SAUCE?
You’ll need egg yolks, butter, lemon juice, shallots, fresh tarragon, white wine, white vinegar, and boneless chicken breasts for this recipe.
Then, using a meat mallet, pound your chicken breasts until they are of a consistent thickness (between 1/2′′ and 1′′). Grill the chicken breasts for 3 to 5 minutes per side, or until done. Keep warm and set aside.
Bring the wine, vinegar, shallots, and tarragon to a boil in a small saucepan. After three to five minutes of simmering, turn off the heat.
Whisk the water and egg yolks together in a small bowl before adding them gradually to the wine mixture. To avoid cooking the eggs, you should go slowly.
Once the sauce is creamy, gradually whisk in the butter. Add the lemon juice, salt, and pepper after that. Mix thoroughly, then filter through a fine strainer. When you’re ready to serve, drizzle sauce over the chicken.
I’m really happy I waited to use the Finlandia Imported Unsalted Butter in this recipe because I’ve been wanting to make this sauce for a while. On top of the grilled chicken, the sauce was sparkling and delightfully creamy in texture.
This meal was a hit with my family, and I appreciated how quick it was to prepare. Because this sauce is so light, you may even top your favorite fish with it.
GRILLED CHICKEN WITH BEARNAISE SAUCE
Béarnaise sauce made with fresh, creamy Finlandia Imported Butter, fresh tarragon, shallots, and lemon is served on top of grilled chicken.
PREP TIME: 15 mins
COOK TIME: 15 mins
TOTAL TIME: 30 mins
COURSE: Main Entree
- 4- (4-ounce) boneless chicken breasts
- 1/4 cup white wine
- 1/4 cup white vinegar
- 3 tablespoons minced shallots
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons water
- 4 large egg yolks
- 7 ounces unsalted Finlandia Imported Butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- Heat up your grill, then use a meat mallet to pound the chicken breasts until they are a consistent thickness (between 1/2″ and 1″).
- Grill the chicken breasts for 3 to 5 minutes per side, or until done. Keep warm and set aside.
- Bring the wine, vinegar, shallots, and tarragon to a boil in a small saucepan. After three to five minutes of simmering, turn off the heat.
- Whisk the water and egg yolks together in a small bowl before adding them gradually to the wine mixture. To avoid cooking the eggs, you should go slowly.
- Once the sauce is creamy, gradually whisk in the butter. Add the lemon juice, salt, and pepper after that. Mix thoroughly, then filter through a fine strainer. When you’re ready to serve, drizzle sauce over the chicken.
Chicken Tchoupitoulas (Cajun Chicken with Bearnaise Sauce)
Although many people think Cajun food is hot, it is actually well-seasoned and made with care. ~Unknown
Mr. Cottage and I are having supper alone, so I chopped the recipe in half so that there will be enough for two dinners.
We never had leftovers when all the kids were home since they adored this recipe so much!
Carol, The Red Painted Cottage -The Grand Rapids Press, September 1990
Serves 4-8 people
Chicken Tchoupitoulas (Cajun Chicken with Bearnaise Sauce)
A delicious version of this southern cajun recipe
- 6 cups peeled and diced potatoes (NOT Idaho)
- 8 boneless, skinless chicken breast halves
- 4 Tablespoons UNSALTED butter
- 1/3 cup vegetable oil
- 1 cup chopped green onions
- 1 pkg. Knorr Bearnaise sauce mix, prepared according to the package instructions
- SEASONING MIX
- 2 tsp. salt
- 2 tsp. paprika
- 3/4 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried basil leaves
- 1/2 tsp. black pepper
- 1/4 tsp. ground thyme
- Boil potatoes in dice till just barely cooked.
- They should be drained and placed in a colander.
- Combine the seasoning blend in a small bowl.
- Use HALF of the mixture to generously rub the chicken breasts on all sides.
- To 350 degrees, preheat an electric skillet. (If you don’t have an electric skillet, use a very large heavy skillet.)
- Include butter and oil.
- Add the chicken when it is hot and cook it through, flipping once.
- Keep chicken warm after removing it.
- Gently combine the remaining seasoning blend with the potatoes and toss until coated.
- Bring skillet back up to 375 degrees.
- Stirring sporadically, add the potatoes and cook until golden and slightly crisp.
- After one minute, stir in the green onions.
- Place some of the potato mixture on a platter, add some chicken on top, and then drizzle 1/4 cup sauce over everything.
- For instructions on how to prepare this the day before, see the notes below.
Place the potatoes in a pretty dish, top with the chicken, cover, and chill if making ahead (up to 1 day early). When it is time to serve, preheat the oven to 350 degrees, uncover the dish, and heat it for 30 minutes or until it is hot. Slowly reheat sauce.
Serve with cornbread and green beans.