Breast Of Chicken Perigourdine With Hollandaise Al La Judy

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• 1 (13 3/4 ounce) can chicken broth
• 1/4 cup dried mushroom
• 1/2 cup water
• butter
• 8 large fresh mushrooms, sliced
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons light cream
• 3 tablespoons sherry wine
• 3 egg yolks
• 1 1/2 tablespoons lemon juice
• 3/4 cup butter
• 1/2 teaspoon salt
• 1 dash cayenne
• 1 teaspoon prepared mustard
• 1 tablespoon hot water

Recipe

• 1 let dried mushrooms stand in water 1 hours
• 2 in small amount of melted butter, gently brown chicken breasts on both sides on medium heat, adding more butter as needed; remove.
• 3 in more butter in same skillet, saute sliced fresh mushrooms until golden; remove.
• 4 into drippings in same skillet, stir flour, 1/4 tsp salt, dried mushrooms plus their liquid, 1 cup chicken broth (add water if necessary, to make 1 cup) and light cream. cook, stirring over medium heat until thickened and smooth.
• 5 place chicken breasts in sauce; simmer gently, covered, about 20 minutes, or until chicken is tender.
• 6 when chicken is tender, add sherry and fresh mushrooms. then, over chicken, spread hollandaise; place under broiler 1 minute or just until golden.
• 7 serve at once. makes 8 servings.
• 8 for hollandaise.
• 9 let egg yolks and lemon juice stand at room temperature for at least two hours before using.
• 10 melt butter.
• 11 heat blender container with hot running water. leave 1tablespoon hot water in the bottom. add egg yolks and turn on blender.
• 12 pour in melted butter in a steady stream. toss in salt, cayenne, mustard and finally the lemon juice.
• 13 stop the blender.
• 14 pour hollandaise over chicken breasts and place under electric broiler 1 minute or just until golden. serve at once.