CHEF JOHN'S BEURRE BLANC - ALLRECIPES
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Sauces
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.n
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.n
Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 2 g, CholesterolContent 70.4 mg, FatContent 25.5 g, FiberContent 0.1 g, ProteinContent 0.5 g, SaturatedFatContent 16.1 g, SodiumContent 46.5 mg, SugarContent 0.6 g
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS RECIPE - N…
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Total Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http//schema.org, Calories 593, UnsaturatedFatContent 31 grams, CarbohydrateContent 3 grams, FatContent 40 grams, FiberContent 1 gram, ProteinContent 51 grams, SaturatedFatContent 6 grams, SodiumContent 681 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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