Julia Child's Chicken With Hollandaise Sauce Recipe by skunkmonkey101
Cooking Instructions 1 In a pan/ skillet, heat the butter on medium heat until lightly foaming. 2 Separate the yokes and egg whites. 3 Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole. 4 Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times. 5 When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon. 6 Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot. 7 In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine. 8 Next, beat in the skillet liquid very slowly, a few tablespoons at a time. 9 Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce. 10 Plate the reserved chicken and pour the hollandaise sauce over the top. 11 Garnish with some chopped parsley. 12 Serve, I hope you enjoy!! 1 In a pan/ skillet, heat the butter on medium heat until lightly foaming. 1 In a pan/ skillet, heat the butter on medium heat until lightly foaming. 2 Separate the yokes and egg whites. 2 Separate the yokes and egg whites. 3 Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole. 3 Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole. 4 Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times. 4 Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times. 5 When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon. 5 When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon. 6 Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot. 6 Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot. 7 In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine. 7 In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine. 8 Next, beat in the skillet liquid very slowly, a few tablespoons at a time. 8 Next, beat in the skillet liquid very slowly, a few tablespoons at a time. 9 Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce. 9 Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce. 10 Plate the reserved chicken and pour the hollandaise sauce over the top. 10 Plate the reserved chicken and pour the hollandaise sauce over the top. 11 Garnish with some chopped parsley. 11 Garnish with some chopped parsley. 12 Serve, I hope you enjoy!! 12 Serve, I hope you enjoy!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chinese •Spring rolls• with sweet sauce Teriyaki Chicken Asian Salad Tartar Sauce Escalated Cabbage Cheesy chicken breasts Chinese •Spring rolls• with sweet sauce Teriyaki Chicken Asian Salad Tartar Sauce Escalated Cabbage Cheesy chicken breasts Chocolate pineapple cake # baking contest Quick & healthy wrap Lapsi Pulao Potato Bowls Toast bread Easy Stove Top Not Baked BBQ Beans Rice Pilaf original recipe by Julia Child Lemon cupcakes Porridge Yam Escalated Cabbage Chocolate pineapple cake # baking contest Quick & healthy wrap Lapsi Pulao Potato Bowls Toast bread Easy Stove Top Not Baked BBQ Beans Rice Pilaf original recipe by Julia Child Lemon cupcakes Porridge Yam Escalated Cabbage