Recipe of Quick Chicken in hollandaise sauce
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Hollandese sauce is an emulsion of clarified butter, egg yolk and lemon juice. I leave you the recipe for these chicken fillets with Hollandaise sauce and some microwave potatoes and I give information about the sauce, I hope you like it.
Marie-Antoine Careme was the forerunner of the use of several sauces in High Kitchen, among was the Hollandaise Sauce; He published his book "L'Art Cuisine Française" in 1829 and he already spoke to us about backgrounds, refinements in the kitchen and the use of sauces.
Initially it was called Insigny sauce because it's originated in this area that was located in the north of France in the Norman region and its native dairy products were used there; milk, cheese and butter. After its historical territorial delimitation of the current Netherlands and Holland, it was called Hollandese sauce.
Substances and spices that should be Make prepared to make Chicken in hollandaise sauce:
- Chiquen and potatoes
- Chicken breast fillets
- 2 medium potatoes
- evoo
- Salt
- Garlic and parsley spices
- Hollandese sauce:
- Butter
- 2 Eggs
- evoo
- Squeezed lemon
- Spice to choose
Steps to make to make Chicken in hollandaise sauce
- We gather the ingredients, season the chicken fillets, roast them on the griddle and reserve them on a plate.
- We peel and slice the potatoes, distribute them evenly on a plate, season them to taste, pour EVOO on top, put another plate of the same size on top and microwave them, cook them and reserve with the 2 plates.
- To get the sauce, we melt the butter, remove the foam that forms so that only its fat remains and not its whey; we beat the 2 eggs in a bowl with salt and pepper and the lemon juice, add the butter little by little and set aside.
- We assemble the recipe with the chicken fillets and the potatoes to taste, pour the hollandaise sauce over the fillets, decorate to taste and serve. Enjoy the recipe.
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