"Joseph Littleshoes" > wrote in message
.. .
> 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.
>
> --
> Joseph Littleshoes
>
I hadn't thought of "Sauce Supreme" in years, but that's what I usually do.
Make the veloute and "doctor it up". Tonight it's with fresh Porcinis, which
we get for a few minutes each year in California.

Kent