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Categories:Viewed: 115 - Published at: 2 years ago
Ingredients
- 4 boneless breasts
- 2 egg yolks
- 2 Tbsp. dry white wine
- 1 Tbsp. lemon juice
- 1/4 tsp. tarragon
- 2 Tbsp. oil
- 10 oz. bag spinach (baby)
- 1/2 lb. mushrooms, thinly sliced
- 1 carrot (2 x 1/8-inch strips)
- 1/8 tsp. red pepper
- butter
Method
- Pound chicken to 1/4-inch; set aside. In double boiler over hot (not boiling) water, beat egg yolks, wine and lemon with whisk until thickened. Add 1/4 cup butter, 1 tablespoon at a time, beating constantly until it thickens. Add tarragon, red pepper and 1/4 teaspoon salt; cover and keep warm.
