- 4
Ingredients
- Beurre blanc:
- 4 boneless, skinless chicken breast halves
- 1/4 c olive oil
- 2 lemons
- 1/4 tsp ground pepper, white or black
- 1/4 c white wine
- 2 Tbsp chopped fresh tarragon
- 1 shallot, minced
- 1 stick (1/2 c) butter, chilled, cut into tablespoons
Preparation
Step 1
Place the chicken, oil and the juice of one of the lemons in a bowl; cover and set aside to marinate for at least one hour.
Heat salted water to a boil in a large skillet; add the chicken breasts with the marinade. Lower heat to a simmer; poach chicken until cooked through, about 10 minutes. Drain the chicken; transfer to to a plate. Keep warm. Wipe skillet dry.
For beurre blanc, heat the skillet over medium-high heat; add the white wine, juice of the second lemon, tarragon and shallot. Heat to a boil; cook until mixture reduces almost to a syrup, about 2 minutes. Remove skillet from the heat. Whisk in the butter 1 Tbsp at a time, until all of the butter is incorporated. Spoon sauce over the chicken breasts.
From the Chicago Tribune.
3 carbs per serving.