Chicken And Bearnaise Sauce Food

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.

CHICKEN PONTALBA

Steps:

• Preheat oven to 400 degrees F.
• Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side. Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes. Add the wine and bring to a boil, stirring to deglaze the bottom of the pan. Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes. Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes.
• To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken. Spoon the Bearnaise Sauce over the chicken and serve immediately.
• Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.
• Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend. Adjust seasoning to taste.
• Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.

BEARNAISE SAUCE

Steps:

• Make the bearnaise reduction first. In a small saucepan, 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 to cool.
• Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

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

BEARNAISE SAUCE

Steps:

• Heat the butter in a medium saucepan over medium heat just to melt.
• Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks
• Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly
• The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat
• Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water
• With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

BéARNAISE SAUCE

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
• Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
• Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

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.

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.

BEARNAISE SAUCE

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.