Grilled Chicken topped with Bรฉarnaise Sauce made with butter, fresh tarragon, shallots and lemon.
I had been wanting to make a bernaise sauce for quite some time and by adding it on top of grilled chicken, made it taste even better.
The sauce was glistening on top of the grilled chicken and the texture was remarkably creamy.
My family really enjoyed this recipe and I liked that it only took 30 minutes to make! This sauce is so light, it can also be used to top your favorite fish.
What is Bearnaise Sauce?
Bรฉarnaise sauce is slightly similar to Hollandaise Sauce and is popular in the French cuisine.
It's made with sweet, creamy unsalted butter, egg yolks, vinegar, white wine; then flavored with tarragon, shallots and lemon juice before it's strained so it's silky smooth and creamy.
Ingredients Needed
For this recipe you'll need:
- boneless chicken breasts
- white wine
- white vinegar
- shallots
- fresh tarragon
- egg yolks
- butter
- lemon juice
How do you make Grilled Chicken with Bรฉarnaise Sauce?
Preheat a grill; then pound your chicken breasts using a meat mallet so they are uniform in thickness (between ยฝ"-1"). Grill your chicken breasts until cooked through; approximately 3-5 minutes per side; keep warm and set aside.
In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat.
Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don't cook the eggs.
Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. Pour sauce over the chicken when ready to serve.
Visit the recipe index to search for more recipes by category.
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- Filet with Crabernaise
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Grilled Chicken with Bearnaise Sauce
Ingredients
- 4- (4-ounce) boneless chicken breasts
- ยผ cup white wine
- ยผ cup white vinegar
- 3 tablespoons minced shallots
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons water
- 4 large egg yolks
- 7 ounces unsalted Finlandia Imported Butter, melted
- 1 tablespoon lemon juice
- ยฝ teaspoon Kosher salt
- ยผ teaspoon black pepper
Instructions
- Preheat your grill; then pound your chicken breasts using a meat mallet so they are uniform in thickness (between ยฝ"-1").
- Grill your chicken breasts until cooked through; approximately 3-5 minutes per side; keep warm and set aside.
- In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat.
- Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don't cook the eggs.
- Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. Pour sauce over the chicken when ready to serve.
Thomas Murphy says
I would like it on a bagel.
Evie B. says
I would enjoy the butter on a piece of bread.
GB GB says
I love to bake so I would use the butter in my recipes for things like blueberry muffins.
Erin E. says
I would love it in a scampi sauce! Thanks for the chance!!
Ashley says
I would make grilled cheese
shaunie says
I would use it on bread and white baked potatoes
Danielle Royalegacy says
I would enjoy it on fresh homemade bread.
Meghan says
I am planning on trying the 3 Cheese Macaroni recipe from their recipe!
Tara L says
I'd enjoy it on a nice warm homemade bread for dinner or in my recipe that calls for butter. It looks really good.
sharyl wolter says
I would bake with it!
Linda F. says
I would use it to make grilled cheese.
Amanda Sakovitz says
I would enjoy it on potatoes!
Elle P. says
I would enjoy the butter on a piece of toast with a bit of jelly on top.
Christie says
I adore bearnaise sauce and have been having a craving for it! I can't wait to try your version.