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!