- 8
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Ingredients
- Sauce:
- 8 chicken breasts
- 2 T packed fresh tarragon or 32 sage leaves
- 2 T lemon juice
- 2 T olive oil
- 1/4 tsp salt
- 1/2 C white wine
- 1/4 C lemon juice
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 tsp each granulated sugar and pepper
- pinch salt
- 2 egg yolks
- 1/3 C butter, cubed
Preparation
Step 1
Run hand under skin of breasts to form packet; insert 8 tarragon or 4 sage leaves into each. Arrange, skin side up, on foil-lined rimmed baking sheet. Whisk lemon juice with oil; brush over chicken. Sprinkle with salt. Roast in 425F oven for 30 minutes or until no longer pink inside. Broil for 2-3 minutes or until golden.
Sauce: Meanwhile, boil wine, lemon juice, shallot, garlic, sugar, pepper and salt for 5 minutes or until reduced to 1/2 cup. Strain into heatproof bowl; let cool.
Place bowl over saucepan of hot (not boiling) water; whisk in egg yolks and cook, whisking vigorously, for 5 minuts or until pale and thickened to consistency of custard. Remove from heat; whisk in butter.