Joseph Littleshoes > wrote in news:e52ec$486c1296
:

> Audrey wrote:
>
>> My daughter and granddaughter have requested chicken breasts with
>> b�arnaise sauce for their joint birthday dinners. I'd like to
>> grill them on the gas grill but I'm at a loss as to how to keep
>> them moist. I thought a marinade would help but I've only used
>> teriyaki type marinades or ones that are like Italian dressing
>> and I don't think that would go too well with b�arnaise sauce. I
>> could cook the breasts some other way, I guess. Any suggestions?
>> Thanks,
>> Audrey
>>
>>
>
> Lightly poach in a good fish stock or even water, prepare the Bernaise
> separately and when both are ready place the chicken in the Berniase
and
> gently simmer for a few moments.
>
> Another presentation would be to slice the, i assume, boneless,
skinless
> chicken breast into a number of individual serving sized slices, plate
> nicely and pour the sauce over them decoratively, sending any extra
> sauce to the table in a boat.
>
> Personally if i were going to serve chicken breasts i would go with a
> garlic sauce or possibly one of the more elaborate herbal compound
> butters. Traditionally a "sauce supreme" or an ivory sauce would be
> served with poached breast of chicken, a sauce Bordelaise or
> Bourguignonne is good or any of the white wine sauces (especially if
> poaching the chicken in a shrimp or fish stock) a hunters sauce "sauce
> chasseur" is good with chicken.
>
> Aside from the use of tarragon in Bernaise the emulsification of the
> butter and egg yolks and their necessarily very gentle cooking have
> always made that sauce a challenge for me. Im told if it separates due
> to heating a few drops of cold water whisked in will reconstitute it.
>

Lightly pound the breasts..the idea here is to get them of an equal
thickness all over. Rub with a nice spice rub. Grill hot and fast (this
will ensure they don't dry out before they're cooked). Grillig will
impart a nice taste from the rub and purdy grill marks. Now for
plating...Slice on the bias and drizzle with the sauce.

--

The house of the burning beet-Alan