Delicious and Healthy: Top 5 Chicken Recipes
Close your eyes, take a deep breath and immerse yourself in the tantalizing aroma of succulent chicken breast seasoned with exotic mushrooms and finished with a velvety hollandaise sauce. This dish is not only pleasing to the palate but also easy to prepare.
As a home chef who loves throwing parties, I’m always on the hunt for recipes that will wow my guests! And this Breast of Chicken Perigourdine with Hollandaise al la Judy recipe is one of my absolute favorites.
In this recipe, the perfectly cooked chicken breasts are smothered in a luxurious sauce of buttery mushrooms and silky hollandaise, making it an instant crowd-pleaser. Whether you’re serving it up as a special dinner for two or as a main course for your holiday menu, there’s no denying that this is a show-stopper.
So get ready to embark on a culinary journey that will delight your taste buds and impress your guests. Let’s dive into the ingredients and steps to make this exquisite dish come to life.
Why You’ll Love This Recipe
Hold onto your hats, folks, because I’m about to introduce you to a dish that will knock your socks off: Breast of Chicken Perigourdine with Hollandaise Al La Judy Recipe. Trust me when I say that this recipe is a game-changer for any cooking aficionado looking to add some pizzazz to their dinner parties.
If you’re looking for a dish that will wow your guests and leave them begging for seconds, then look no further than the Breast of Chicken Perigourdine with Hollandaise Al La Judy Recipe. This recipe is packed with flavor and is guaranteed to satisfy even the pickiest of eaters.
First off, let’s talk about the chicken breast itself. This isn’t your average, run-of-the-mill meat dish. Each bite is tender, juicy, and full of delicious seasoning. And paired with the rich flavor of the perigourdine hollandaise sauce? Your taste buds will be singing praise.
But it’s the little things that make all the difference in this recipe. The prepared mustard and cayenne give just a hint of spice, while the mushrooms add an earthy flavor that perfectly complements the chicken. And let’s not forget about the sherry wine and lemon juice – they add a touch of sophistication that elevates this dish to another level.
And don’t worry if you don’t have experience cooking hollandaise sauce – this recipe breaks it down into easy-to-follow steps that’ll have you creating the best hollandaise sauce in town.
Overall, if you’re looking for a meal that’ll impress your guests with its elegance and depth of flavor, then you simply can’t go wrong with Breast of Chicken Perigourdine with Hollandaise Al La Judy Recipe. So get ready to put on your chef’s hat and create a dish that’ll blow everyone away!
Ingredient List
Let’s start with what you’ll need to make this mouth-watering dish. Don’t forget these ingredients when shopping around for meal prep.
- 33 breast of chicken
- 1 tablespoon of salt
- 1 teaspoon of cayenne
- 1 teaspoon of prepared mustard
- 1 teaspoon of lemon juice
- ¼ cup of sherry wine
- ½ lb fresh mushrooms (sliced)
- 2 cups of water
- 4 tablespoons of butter (divided into two)
- ½ cup of all-purpose flour
- 1 oz dried mushroom
- 3 cups of chicken broth
- hollandaise sauce
Make sure to check your pantry and refrigerator for ingredients you may already have.
The Recipe How-To
Now it’s time to dive into the nitty-gritty of making this delicious Breast of Chicken Perigourdine With Hollandaise Al La Judy Recipe. Don your apron and let’s get started!
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and cayenne to taste
- 1/2 cup all-purpose flour
- 8 oz freshly sliced mushrooms
- 1/2 cup butter, divided
- 1/4 cup dried sliced mushrooms
- 1/2 cup hot water
- 1/2 cup chicken broth
- 2 tbsp sliced green onions (optional)
- Hollandaise sauce
Step 1: Prep the Ingredients
Before starting with the cooking, we need to prep all the ingredients. First, pound the chicken breasts with a mallet so they’re evenly thick. Season them on both sides with salt and cayenne to taste. Then coat the chicken in flour, shaking off any excess.
Next up is prepping the mushrooms. Start by rinsing them and patting dry before slicing them finely. Soak the dried mushrooms in hot water for a few minutes until soaked through, then drain and roughly chop.
Step 2: Cook the Chicken
In a frying pan over medium heat, melt half of the butter. Brown the chicken breasts in the butter for about 5 minutes per side, or until golden brown.
After you’ve given your chicken breasts some color, add in sliced mushrooms and continue browning everything together for several more minutes. Once properly browned, use tongs to remove the chicken from the pan.
Step 3: Prepare Sauce
Using the same pan still over medium heat, add the remaining butter followed by chopped dried mushrooms and sliced green onions (if using). Continue stirring everything over medium heat until mushrooms have thoroughly browned. Add in chicken broth slowly while continually stirring until it creates a perfect sauce consistency that largely coats a spoon.
Step 4: The Final Touch
Taking out from heat temporarily, use a hand-held blender to blend your hollandaise sauce together with your Perigourdine sauce; do so diligently making sure both are properly blended. Once everything is looking good on this front, reheat sauce again and place the cooked breast back over sauce gently spooning it over each breast.
Step 5: Serve!
You’ve done it! Top each piece of chicken breast with an ample amount of creamy hollandaise al la judy sauce and enjoy with steamed veggies or fluffy mashed potatoes as your heart desires.
Now that you have followed these steps closely, go forth confidently ready to blow your guests’ minds away with this fantastic Breast of Chicken Perigourdine With Hollandaise Al La Judy Recipe on any occasion!
Substitutions and Variations
is the perfect section for those home chefs who like to put their own spin on classic recipes. While Breast of Chicken Perigourdine With Hollandaise Al La Judy Recipe offers a delicious and decadent experience all on its own, there are limitless possibilities for adding your own personal touch.
For starters, instead of using boneless and skinless chicken breasts, you could try using thighs or even whole roasted chickens. You could also experiment with different mushroom varieties for added depth of flavor. Try using portobello mushrooms or shiitake mushrooms in place of the traditional button mushrooms.
For those who want to add some spice to their dish, consider adding a pinch of cayenne pepper to the Hollandaise sauce. This will give it an extra kick without overpowering the dish.
If you’re looking to make this recipe a bit lighter, you can use a low-fat Hollandaise sauce recipe or even substitute the sauce entirely for a lighter option such as a yogurt-based dressing.
For those who want to take this recipe to another level, try layering prosciutto over the chicken breasts before adding the mushrooms and Hollandaise sauce. This will give the dish an extra layer of richness and saltiness that is sure to have your guests coming back for more.
Overall, there are endless ways to customize this recipe and make it your own. Don’t be afraid to play around with different ingredients or techniques until you get it just right.
Serving and Pairing
When it comes to serving and pairing the Breast of Chicken Perigourdine with Hollandaise Al La Judy, there are a variety of options to explore. This dish is perfect for any special occasion or dinner party, as it is sure to impress all of your guests.
To elevate this dish even further, I recommend serving it with a side of roasted root vegetables, such as carrots or parsnips. The earthy flavors of the vegetables compliment the rich, savory taste of the chicken perfectly. Additionally, a simple green salad topped with a tangy vinaigrette would make for a refreshing accompaniment.
If you’re feeling adventurous, you could also pair the Breast of Chicken Perigourdine with a glass of sherry or pinot noir – both would complement the dish’s bold flavors nicely. Alternatively, if you prefer something bubbly, try serving this chicken with a glass of champagne to add a touch of elegance to your meal.
Regardless of what you choose to serve alongside this recipe, be sure to garnish the chicken breasts with fresh herbs such as parsley or rosemary. These will add an aromatic element and lovely visual appeal to the final presentation.
When it comes to pairing the breast chicken perigourdine hollandaise al la judy with sides and beverages, the key is to focus on flavors that complement and enhance this delicious dish’s rich and savory flavor profile.
Make-Ahead, Storing and Reheating
If you’re planning to throw a feast, the last thing you want is to be busy in the kitchen all day. That’s why I recommend preparing Chicken Perigourdine with Hollandaise Al La Judy ahead of time. You can make this dish up to 3 days in advance and store it in the refrigerator until you’re ready to serve it.
To make sure the chicken breasts stay juicy and tender, let them cool down before storing. Once cooled, put them in an airtight container or wrap them with plastic wrap. It would be best if you kept the hollandaise sauce separate from the chicken so that it doesn’t get soggy.
When you’re ready to reheat your chicken perigourdine, preheat your oven at 375 degrees Fahrenheit. Place your chicken in an oven-safe dish and cover it with foil. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
For reheating single portions, you can use a microwave oven. Put individual cuts of chicken on microwave-safe plates and cover them with a paper towel. Reheat them for 2-3 minutes or until they are heated through. It’s important to note that overcooking might dry out the chicken, so heat it in intervals of one minute.
One tip I have for storing your hollandaise sauce is to transfer it into an airtight container and refrigerate it immediately after cooking. It will last for up to two days after making.
Now that you know how to store and reheat this delightful recipe let’s move on to our next section- “Tips for Perfect Results”.
Tips for Perfect Results
Now that you have all the ingredients and know how to prepare this delicious breast of chicken perigourdine with hollandaise al la Judy, let’s talk about some tips to make it even better.
1. Use hot water for Hollandaise
When making the hollandaise sauce, use hot water instead of cold. This will help the sauce emulsify better and create a creamy texture.
2. Be careful with the cayenne
Cayenne adds a nice kick to the sauce, but be careful not to overdo it. A pinch or two should be enough.
3. Pound chicken breasts evenly
Pound your chicken breasts so they’re even in thickness. This ensures that they cook evenly and prevents them from drying out.
4. Cook mushrooms separately
When browning the chicken in butter, remove it from the pan before adding mushrooms. Cook your mushrooms separately until nicely browned before adding them back to the pan with chicken for the last few minutes of cooking.
5. Use real sherry wine
Use real sherry wine for an authentic and flavorful taste. Don’t substitute cooking sherry or sherry vinegar.
6. Use fresh Hollandaise
Fresh hollandaise always tastes best, but if you need to make it ahead of time, hold off on adding lemon juice until right before serving.
7. Reheat carefully
To reheat leftovers, wrap the chicken in foil and heat in a 350°F oven until hot throughout. Avoid microwaving hollandaise as it can cause it to separate.
Follow these tips and you’ll achieve perfect results every time!
Bottom Line
In conclusion, the Breast of Chicken Perigourdine with Hollandaise Al La Judy recipe is a delicious and sophisticated dish that is sure to impress your guests at any party or event. Not only is it delectable, but it also offers a range of substitutions and variations to suit different preferences and dietary requirements.
By following the easy-to-follow steps in this recipe guide, you can create succulent chicken breasts with a creamy hollandaise sauce that perfectly complements the earthy and flavorful ingredients of the Perigourdine. And with the tips and tricks provided here, you can ensure perfect results every time.
So why not add this recipe to your collection of go-to dishes for hosting memorable events with family and friends? Its versatile nature allows you to serve it with a variety of sides and drinks that will surely enhance its flavor even more. Trust me; you’ll love this recipe!
Breast of Chicken Perigourdine With Hollandaise Al La Judy Recipe
Ingredients
- 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
Ten- second Hollandaise
- 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
Instructions
- Let dried mushrooms stand in water 1 hours
- In small amount of melted butter, gently brown chicken breasts on both sides on medium heat, adding more butter as needed; remove.
- In more butter in same skillet, saute sliced fresh mushrooms until golden; remove.
- 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.
- Place chicken breasts in sauce; simmer gently, covered, about 20 minutes, or until chicken is tender.
- When chicken is tender, add sherry and fresh mushrooms. Then, over chicken, spread hollandaise; place under broiler 1 minute or just until golden.
- Serve at once. Makes 8 servings.
- For Hollandaise.
- Let egg yolks and lemon juice stand at room temperature for at least two hours before using.
- Melt butter.
- Heat blender container with hot running water. Leave 1tablespoon hot water in the bottom. Add egg yolks and turn on blender.
- Pour in melted butter in a steady stream. Toss in salt, cayenne, mustard and finally the lemon juice.
- Stop the blender.
- Pour hollandaise over chicken breasts and place under electric broiler 1 minute or just until golden. Serve at once.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!