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


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2 large
whole chicken breasts, halved, boned and skinned
1/4 c
dry white wine
1/4 c
salt and freshly ground pepper
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


  • 1Place chicken in small saucepan to fit snugly. Add wine and water and season lightly with salt and pepper.
  • 2Cover and bring to boil; reduce heat and simmer about 10 minutes. Set aside; keep warm.
  • 3In 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.
  • 4Add herbs and lemon juice, salt and pepper to taste.
  • 5Drain 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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