Breast of Chicken Perigourdine With Hollandaise Al

Name: Breast of Chicken Perigourdine With Hollandaise Al La Judy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken breasts; 1 (13 3/4 ounce) can chicken broth; ¼ cup dried mushroom; ½ cup water; butter; 8 large fresh mushrooms, sliced; ⅓ cup all-purpose flour; ¼ teaspoon salt; 2 tablespoons light cream; 3 tablespoons sherry wine; 3 egg yolks; 1 ½ tablespoons lemon juice; ¾ cup butter; ½ teaspoon salt; 1 dash cayenne; 1 teaspoon prepared mustard; 1 tablespoon hot water

Servings: persons

8 boneless skinless chicken breasts
1 (13 3/4 ounce) can chicken broth
¼ cup dried mushroom
½ cup water
butter
8 large fresh mushrooms, sliced
⅓ cup all-purpose flour
¼ teaspoon salt
2 tablespoons light cream
3 tablespoons sherry wine
3 egg yolks
1 ½ tablespoons lemon juice
¾ cup butter
½ teaspoon salt
1 dash cayenne
1 teaspoon prepared mustard
1 tablespoon hot water

1
Let dried mushrooms stand in water 1 hours
2
In small amount of melted butter, gently brown chicken breasts on both sides on medium heat, adding more butter as needed; remove.
3
In more butter in same skillet, saute sliced fresh mushrooms until golden; remove.
4
Into drippings in same skillet, stir flour, 1/4 tsp salt, dried mushrooms plus their liquid, 1 cup chicken broth (add water if necessary, to make 1 cup) and light cream.
5
Cook, stirring over medium heat until thickened and smooth.
6
Place chicken breasts in sauce; simmer gently, covered, about 20 minutes, or until chicken is tender.
7
When chicken is tender, add sherry and fresh mushrooms.
8
Then, over chicken, spread hollandaise; place under broiler 1 minute or just until golden.
9
Serve at once.
10
For Hollandaise.
11
Let egg yolks and lemon juice stand at room temperature for at least two hours before using.
12
Melt butter.
13
Heat blender container with hot running water.
14
Leave 1tablespoon hot water in the bottom.
15
Add egg yolks and turn on blender.
16
Pour in melted butter in a steady stream.
17
Toss in salt, cayenne, mustard and finally the lemon juice.
18
Stop the blender.
19
Pour hollandaise over chicken breasts and place under electric broiler 1 minute or just until golden.
20
Serve at once.

896

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 boneless skinless chicken breasts, 1 (13 3/4 ounce) can chicken broth, ¼ cup dried mushroom, ½ cup water, and more.

Yes, Breast of Chicken Perigourdine With Hollandaise Al La Judy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breast of Chicken Perigourdine With Hollandaise Al La Judy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions