Chicken and Bearnaise Sauce
Elevate your dinner table with this sophisticated yet approachable Chicken and Béarnaise Sauce recipe. Perfectly seared, golden-brown chicken breasts are seasoned simply to let the rich, velvety Béarnaise sauce shine. Made from scratch, this classic French sauce features a luscious blend of tarragon-infused vinegar reduction, creamy egg yolks, and melted butter, finished with a hint of fresh lemon juice. The elegant pairing of tender chicken and the buttery herbaceous sauce creates a restaurant-quality dish that’s surprisingly easy to make at home. Ready in just 45 minutes, this recipe is ideal for entertaining or a luxurious weeknight treat. Serve alongside roasted vegetables or crispy potatoes for a complete and decadent meal!
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Recipe Information
Ingredients
- 4 pieces chicken breast, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 small piece shallot, finely chopped
- 2 tablespoons fresh tarragon, chopped
- 3 large egg yolks
- 1 stick unsalted butter (for sauce)
- 1 teaspoon lemon juice
Instructions
Season the chicken breasts evenly on both sides with salt and black pepper.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from the skillet and let rest.
In a small saucepan, combine the white wine vinegar, dry white wine, chopped shallot, and half of the chopped tarragon.
Bring the mixture to a simmer over medium heat and reduce it to about 2 tablespoons of liquid. Strain out the solids and set aside the reduction to cool slightly.
In a heatproof bowl, whisk together the egg yolks and the cooled vinegar reduction until smooth.
Place the bowl over a pot of simmering water (double boiler setup) and whisk continuously until the mixture thickens and doubles in volume.
Gradually add the melted unsalted butter (for the sauce) in a slow stream while whisking constantly, ensuring the sauce emulsifies and becomes creamy.
Stir in the remaining chopped tarragon and lemon juice. Season with a pinch of salt to taste.
Serve the chicken breasts warm, topped generously with the Béarnaise sauce.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1458 mg | 486% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
