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CHICKEN POMPADOUR WITH SAUCE HOLLANDAISE

Source of Recipe

Chef Tell Erhardt


Recipe Introduction

Recipe by Chef Tell Erhardt of Chef Tell's Restaurant, Strafford, PA.

List of Ingredients

6 pieces boneless chicken breasts, skinned
salt and freshly ground black pepper to taste
2 eggs
flour for dredging
2 c. blanched, chopped almonds
6 Tbsp. butter or margarine





Recipe

Pound the chicken breasts lightly to even them. Season them with salt and pepper. Beat the eggs in a flat soup plate.

Put a good amount of flour on a piece of wax paper. Put the almonds on another piece of wax paper. Dredge each chicken breast in the flour. Dip it into the eggs and then coat it with the almonds. Press with the palm of your hand so that the almonds will stick to the chicken.

Melt the butter in a large frying pan and saute the chicken breasts for 4 to 5 minutes on each side or until cooked through and golden brown. Serve immediately.

Sauce Hollandaise:
6 egg yolks
1/2 c. dry white wine
12 oz. clarified butter
salt and freshly ground black
pepper to taste

Put the egg yolks and wine into a heavy saucepan. Beat together over medium heat until the mixture is thickened. Remove from the heat and continue to beat until the mixture cools a little. Beat in the clarified butter with a wire whisk, beating until the ingredients are well combined. Season with salt and pepper. Do not reheat the sauce. If you have to keep it warm, place it over a pot of hot water. Note: If you are hesitant about putting the saucepan directly over the heat, you can combine the egg yolks and wine in the top of a double boiler over gently boiling water. Remember, too, that the egg yolk mixture and the clarified butter should be at about the same temperature (140 degrees) to combine properly.

Clarified Butter: Put 1 pound of unsalted butter in a small saucepan and melt it over high heat. As it bubbles a foam will come to the surface. When this foam subsides and sinks to the bottom of the pan, the butter will be clarified. Pour off the clear portion of butter on the top. This is your clarified butter.