What is the beauty of this method? but the fact that the meat is not digested, remains tender, juicy and soft and amazingly tasty despite the ease of preparation, and if add to the sauce, in addition to the yolk, it’s still quite small, a 20 gram piece of gorgonzola, then, as my friend said, “you can eat your mind”! #olgrigrecept #pp #healthy #menu #chicken breasts #games
Ingredients: Chicken breasts (without skin and bones), Dry white wine, or water / chicken low-fat broth (I took half a glass of wine and half a glass of water), Oil creamy, Eggs (yolks), Fresh or dry greens (tarragon, thyme, parsley) (I used dry), Lemon juice, Pepper, Salt, gorgonzola for 2 yolks optional
Cooking method:
A small amount of liquid with the addition of oil retains the taste and juiciness of the meat, the breasts do not boil over as usual happens, and the broth is then used for a lighter version of the Bearnaise sauce, replacing a large amount of creamy oils. 1. Salt the breasts, cover with herbs, keep in the refrigerator for 2 to 8 hours (if there is no time, add salt and let stand for 15-20 minutes). If you stand for 8 hours and the herbs are very fresh and fragrant, then the meat will be saturated with the smell of herbs, which I did.
In the morning I took it out, scraped off the spices, cut it in half on the side. Folded again. 2. Pour wine or water into a pan and bring to a boil. Add butter, lemon juice, put the breasts in a single layer, close the pan with a lid and heat for 5 minutes. Turn the breasts over and cook for 3 more minutes if the breasts are small, and 5 minutes if they are over 2 inches thick. Experimentally, it turned out 3 minutes on each side, provided that the breasts were not thick.
If you are using wine, let it simmer for a few minutes to get rid of the alcohol taste. The thickened sections of the breasts should be cut and flattened so that the piece of meat has the same thickness over the entire area.
3. Drain any liquid that remains in the pan into a cup, and leave the breasts in the pan under the lid so that they do not cool down and dry out.
For the sauce, get the butter and gorgonzola.
You should get 250 ml of liquid (if it came out less - add boiling water or hot broth, if much more - boil it down.
4 Whisk the egg yolks in a small saucepan. Gradually, in a thin stream, without ceasing to beat, pour in all the hot broth remaining in the pan. Place the saucepan over low heat, whisking or stirring (I do this with a small whisk) constantly to heat the sauce until it begins to thicken. Carefully! Don't bring the sauce to a boil or the yolks will curdle! It is better to do this by the "pulse" method: warm up, remove the saucepan from the heat, cool a little and return to the fire again.
If, nevertheless, you failed, and the yolks curled up, do not worry! Beat the sauce in a blender, adding a little more cold butter, cut into small cubes, at the end of the beating. The sauce will become smooth and airy, but thicker.
P.S. 250 ml divided by 2 and first made the sauce for 1 yolk. I had to add oil to thicken it up. and on the second yolk, I added quite a bit of butter, but added my favorite blue cheese until it thickened. The sauce is just amazing. The husband was very pleased and said that with such a sauce, anything would go without meat. So I can safely recommend this version of the sauce: as my friend says: you can eat your mind, it's so delicious!
The sauce keeps perfectly for two days, adding a very small piece of oil, I warmed up the rest of the sauce and chicken in the same saucepan and enjoyed another day, which I sincerely wish you!