Friday, November 2, 2007

Favorite Recipe

My mom made this for my dad's birthday this past year and it was scrumptious! I just love the Bearnaise sauce as well!

Poulet Maison - (Chicken of the House)

8 - 8oz. chicken breast halves (skinned, boned and pounded)
1/4 Cup butter (Melted)
1 Onion (sliced)
2 tsp. Triple Sec (we left this out)
1 can Chicken Stock
2 Eggs (slightly beaten)
Cheese (we used provolone, I think my mom used Gruyere)

Coating Mixture:
1-1/2 Cups Breadcrumbs (dry - unseasoned)
2 Cloves Garlic, minced (you can use more if you like!)
2 Tbl. Paprika
1/2 Cups Parmesan Cheese, grated dry
1-1/2 Tbl. Parsley, minced

Sauce Bearnaise:
Place 1 egg yolk, 1-1/2 tsp. lemon juice, and 1-1/2 tsp. Tarragon Vinegar in blender. Turn on and off. With blender at high speed, very gradually add 1/2 cup and 2 Tbl. hot melted butter in slow steady stream. Fold in 1 Tbl. chopped fresh parsley.

Dredge the chicken breasts with flour mixed with salt and pepper. In a pie plate (I just used a plate), combine the beaten eggs and Triple Sec. In another pie plate, prepare the coating mixture by combining breadcrumbs, garlic, paprika, Parmesan cheese, and parsley. Dip each chicken breast (pounded) first into the eggs mixture, then into the coating mixture. Place cheese and broccoli and roll each chicken breast into a paupiette (starting at the small part). Double coat in crumbs if need be. In a roasting pan (or casserole dish), arrange the onion slices and set the chicken breasts on top. Paint them generously with the melted butter. Preheat oven to 350 degrees F and bake 1/2 hour.

Bring chicken stock to boil and add enough to roasting pan to cover the chicken breasts half way. Bake another 45 minutes, basting frequently (or the chicken becomes dry!). Spoon Sauce Bearnaise over chicken and serve or serve Bearnaise on table to top chicken.

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