Hey there, cooking enthusiasts!
Are you in the mood for something a little fancy? I’ve got the perfect recipe for you!
Today, I’m sharing my go-to chicken breast with hollandaise sauce.
It’s rich, creamy, and just a little indulgent.
Perfect for impressing your dinner guests or treating yourself on a special night.
Let’s dive into this deliciousness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Ingredients
For the hollandaise sauce:
- 2 tbsp fresh lemon juice
- 1 cup melted butter (I like Kerrygold unsalted butter for this)
- 1 pinch kosher salt
- 4 large egg yolks
- 1 tbsp water
For the chicken:
- 1 tsp kosher salt
- 1 small onion (finely diced for even cooking)
- 1 dash paprika
- 6 boneless, skinless chicken breasts
- 1/4 tsp dried thyme
- 1/4 tsp black pepper (freshly ground preferred for more flavor)
Step 1: Prepare to Keep the Hollandaise Sauce Warm
Preheat your oven to 150°F (65°C) or the lowest temperature setting available.
This will be used later to keep the Hollandaise sauce warm while you prepare the chicken and rice.
Step 2: Make the Hollandaise Sauce
Gather all ingredients for the Hollandaise sauce.
In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
In the top of a double boiler or a stainless steel bowl that fits over the saucepan, whisk together the egg yolks, lemon juice, and water.
Place the bowl or pan over the simmering water, ensuring the bottom does not touch the water.
Whisk constantly for 1-2 minutes, until the mixture is warm and begins to thicken.
Slowly whisk the melted butter into the egg yolk mixture.
Continue to cook over the simmering water, whisking constantly, until the sauce thickens to your desired consistency.
Remove the sauce from the heat and stir in salt to taste.
Cover the sauce and keep it warm in the preheated oven or on a very low burner.
Step 3: Poach the Chicken
In a large skillet over high heat, combine the chicken breasts, quartered onions, salt, thyme, and pepper.
(Unfortunately, the exact details for poaching the chicken and remaining ingredients seem to be missing from your provided list.
Generally, you would cover the ingredients with water or broth, bring to a simmer, reduce the heat to low, and poach until the chicken is cooked through, usually 10-15 minutes depending on the size of the chicken breasts.)
Step 4: Cook the Rice
(Details for cooking the rice were not included in your steps, but generally you would cook it according to the package instructions or your preferred method.
Typically, this involves rinsing the rice, adding it to a saucepan with water or broth, and simmering covered until the rice is tender and the liquid is absorbed.)
Step 5: Assemble and Serve
Once the chicken and rice are both cooked, slice the poached chicken breasts.
Plate the rice, top with sliced chicken, and generously drizzle or spoon the warm Hollandaise sauce over the top.
Serve immediately for a delicious, comforting meal.
