Chicken Breasts with Citrus Hollandaise Sauce
|Egg yolks||2 (Medium)|
|Dry white wine||25 Milliliter (2 Tablespoon)|
|Finely grated lemon zest||1 Teaspoon (5 Milliliter)|
|Finely grated orange zest||1 Teaspoon (5 Milliliter)|
|Softened butter||150 Milliliter (2/3 Cup)|
|Fresh lemon juice||25 Milliliter (2 Tablespoon)|
|Fresh orange juice||25 Milliliter (2 Tablespoon)|
|35% cream||125 Milliliter, whipped (1/2 Cup)|
|Chicken breasts||4 , flattened|
|Butter||25 Milliliter (2 Tablespoon)|
In a double boiler, whip together the egg yolks, white wine, lemon and orange zests for 3 minutes; season.
Gradually add the butter, while whipping, until the sauce emulsifies.
When the sauce is consistent (like mayonnaise), remove from the heat and add the lemon and orange juice.
Add the whipped cream, while mixing delicately.
Season the chicken breasts.
In a pan, melt the butter, while slowly increasing the heat.
Saute the chicken over medium heat, for three minutes on each side.
Serve the chicken covered with the citrus Hollandaise sauce.