Breast of Chicken Perigourdine |
8 boneless chicken breast halves |
In large, non-stick skillet, saute chicken breasts in olive oil until browned on both sides, adding more oil as needed. Remove chicken. In same skillet, brown mushrooms until golden brown, adding oil if needed. Remove mushrooms. Stir soup and water into skillet. Cook over medium heat until thickened and smooth. Stir in lemon juice. Return chicken breasts to skillet and simmer gently, covered, about 20 mins. until chicken is tender. If skillet is not ovenproof, transfer contents to an ovenproof casserole. Add sherry and sauted mushrooms. (Dish can be prepared to this point and kept warm in oven.) Preheat broiler. Spread hollandaise sauce over chicken, broil until just golden (about 1 min.) Serve at once. 8 servings. |
Blender Hollandaise Sauce
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Heat butter in small saucepan until bubbling but not brown. Put eggs, lemon juice, salt and cayenne in container of blender or food processor. Process until blended. Immediately pour in hot butter in a stead stream. When all butter is added, turn off blender and remove sauce to a plastic container (something that will not hold heat). Microwave on medium setting for 25 seconds at a time, whisking between heatings, until sauce is thickened. (Sauce will continue to cook after final microwaving, so stop when the sauce is slightly less thick than you desire.) Store covered in refrigerator. (This keeps in the refrigerator for weeks, so can be done way ahead.) |
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