Print
Email
Add a photoServings: 1
Ingredients
- 6 x (3 pounds) chicken breasts
- 1 Tbsp. water PARSLEY-HOLLANDAISE SAUCE
- 1 Tbsp. white wine vinegar
- 1/2 c. (1 stick) butter, minced
- 2 tsp cornstarch
- 2 tsp lemon juice
- 1/4 c. light cream
- 1 x egg yolk
- 1 c. parsley sprigs
Directions
- Place chicken in single layer in shallow dish, add in water, cover, and cook on high 6 min or possibly till chicken is tender.
- Parsley-Hollandaise Sauce: Place vinegar in bowl, cook on high 1 minute. Add in butter, stir 1 minute, cook on high 30 seconds. Stir in blended cornstarch and lemon juice. Cook on high 1 minute, stirring once. Stir in cream, egg yolk, and parsley. Puree sauce in blender or possibly food processor.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
