Sunday, September 20, 2009

Bearnaise Chicken and Rice Pilaf

I love bearnaise sauce, but after a long day at work, the last thing I want to do is make it from scratch.  So I buy the powdered stuff and doctor it up.  Pour over chicken and some rice a roni, and you have a great meal in under 45 minutes.

To make the chicken and bearnaise:

4 chicken breasts (I use boneless skinless)
1 pkg. bearnaise sauce
1 stick unsalted butter
1 shallot, diced
1/4 c. white wine
1 1/2 c. milk
1 tsp. dijon mustard
salt and pepper

Preheat oven to 375

In an oven proof dish, place chicken breasts and season with salt and pepper

In a sauce pan over medium heat, melt butter.  Once butter is melted, add shallots and saute until soft.  About 3 minutes.  Add the bearnaise sauce mixture and cook for about 1 minute.  Add wine and stir constantly until well absorbed, you don't want to break the sauce.  Add milk and mustard and stir constantly, reduce to simmer and cook for about 5 minutes until nice and thick.  Pour over chicken and cook in oven for about 30 minutes until chicken is done. 

To Make the Rice:
1 pkg rice a roni rice pilaf
1/2 package cremini mushrooms, sliced
1 tsp. thyme
1/2 c. white wine
1 tbl butter or olive oil
1 1/2 c. chicken broth

melt butter or oil and saute mushrooms with thyme.  Cook until softened, about 5 minutes.  Add salt and pepper and toss in the rice to get in browned.  About 2 minutes.  Add the wine and season packet from box.  Bring to a boil and reduce wine by 1/2.  Add broth and bring to a boil.  Stir and cover and reduce heat.  Rice takes about 20 minutes.

Remove chicken from the oven and let sit for a few minutes.  When you plate use some of the sauce to cover your chicken and rice.  

Serve along side your favorite veggies or a salad.  Viola, french done fast!

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