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.
Serving size: Complete recipe
Calories 2399 Calories from Fat 1609
% Daily Value*
Total Fat 183 g281%
Saturated Fat 110.1 g550.3%
Trans Fat 0.2 g
Cholesterol 1228 mg409.3%
Sodium 929.7 mg38.7%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.2 g5%
Sugars 3.9 g
Protein 169 g337.7%
Vitamin A 116.2% Vitamin C 62.9%
Calcium 29.6% Iron 33.6%
*Based on a 2000 Calorie diet