Poached or sauteed chicken breasts are served with a rich buttery Hollandaise sauce are served with hot cooked rice. The chicken breasts are simply poached or sauteed then they're placed on rice, topped with rich homemade hollandaise sauce.
Serve this dish with a tossed salad or steamed vegetables for a special weekend dinner or family meal.
The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed in butter until browned and cooked through. The recipe includes instructions for both methods.
- For the Hollandaise Sauce:
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup butter (melted)
- Pinch of salt, to taste (kosher)
- For the Chicken:
- 6 chicken breast halves (boneless, without skin)
- 1 small onion (quartered, for poached method)
- 1 teaspoon salt (kosher)
- Optional: 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon black pepper
- Dash of paprika, optional
Preheat the oven to 150 F or the lowest temperature setting to keep the sauce warm while you prepare the chicken and rice. If you have a very low burner, you may keep the sauce warm on it. An induction burner is ideal for low simmers.
Gather the ingredients.
In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering—not boiling—water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
Divide the rice among six plates.
Top each mound of rice with a chicken breast.
Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
If desired, sprinkle paprika over the sauce.