On Wed 02 Jul 2008 04:51:18p, hahabogus told us...

> 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.
>

Sounds nice, Alan.

--
Wayne Boatwright
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Wednesday, 07(VII)/02(II)/08(MMVIII)
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As busy as a one-eyed cat watching two
mouse holes.
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