Chicken Breasts With Herb Mousseline Sauce

Chicken Breasts With Herb Mousseline Sauce Recipe

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Vicki Butts (lazyme)


From Favorite Restaurant Recipes from the Waldorf-Astoria Restaurant, NYC.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 2 large
    whole chicken breasts, halved, boned and skinned
  • 1/4 c
    dry white wine
  • 1/4 c
  • ·
    salt and freshly ground pepper
  • 2
    egg yolks
  • 1/4 c
    whipping cream
  • 2 Tbsp
    chopped mixed fresh herbs (such as tarragon, basil, savory, chervil, and/or parsley)
  • ·
    fresh lemon juice

How to Make Chicken Breasts With Herb Mousseline Sauce


  1. Place chicken in small saucepan to fit snugly. Add wine and water and season lightly with salt and pepper.
  2. Cover and bring to boil; reduce heat and simmer about 10 minutes. Set aside; keep warm.
  3. In non-aluminum double boiler, combine yolks with cream and 1/4 cup cooking liquid from chicken. Place over simmering water and stir vigorously with whisk until sauce is thick and creamy.
  4. Add herbs and lemon juice, salt and pepper to taste.
  5. Drain chicken, transfer to heated platter and cover with sauce.

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About Chicken Breasts With Herb Mousseline Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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