Breast of Chicken Perigourdine With Hollandaise Al La Judy Recipe

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.