Chicken Scaloppini-béarnaise

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• extra virgin olive oil (for sauteing chicken)
• 1 tablespoon butter (for sauteing chicken)
• 3 -4 chicken breasts (3 ounces each, pounded thin)
• 1 1/2 cups all-purpose flour (seasoned with salt and pepper, for dredging)
• bearnaise sauce (recipe follows)
• 1/4 cup fresh tarragon (chopped)
• 2 shallots (minced)
• 1/4 cup vinegar
• 1/4 cup dry wine
• 3 egg yolks
• 1/2 cup butter (melted)
• salt & fresh ground pepper

Recipe

• 1 heat a small amount of oil and 1 tablespoon of butter in a large skillet.
• 2 after pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through.
• 3 remove chicken from pan and set aside on paper towel.
• 4 in a small saucepot, 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.
• 5 place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. whisk the egg yolks until doubled in volume.
• 6 slowly add the melted butter and continue beating until sauce is thickened. stir in the reserved shallot reduction. season with salt and pepper.
• 7 add chicken back to pan to reheat.
• 8 plate, top with sauce, and serve.