Chicken Scaloppini-Béarnaise

Ingredients

• extra-virgin olive oil (for sauteing chicken)
• 1 tablespoon butter (for sauteing chicken)
• 3-4 chicken breasts (3 ounces each, pounded thin)
• 1 1/2 cups all-purpose flour (seasoned with salt and pepper, for dredging)
• bearnaise sauce (recipe follows)

Ingredients for Sauce

• 1/4 cup fresh tarragon (chopped)
• 2 shallots (minced)
• 1/4 cup vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1/2 cup butter (melted)
• salt & fresh ground pepper

Directions

1. 1

   Heat a small amount of oil and 1 tablespoon of butter in a large skillet.

2. 2

   After pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through.

3. 3

   Remove chicken from pan and set aside on paper towel.

4. 4

   In a small saucepot, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

5. 5

   Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume.

6. 6

   Slowly add the melted butter and continue beating until sauce is thickened. Stir in the reserved shallot reduction. Season with salt and pepper.

7. 7

   Add chicken back to pan to reheat.

8. 8

   Plate, top with sauce, and serve.