Beurre Blanc is one of my favorite sauces, it’s right up there with a good spicy hollandaise. We made this daily at Voice restaurant and served it with a pan seared fish. As a matter of fact, Voice is where I learned to make this beautifully silky sauce and it’s been at the top of my list ever since. You can serve this with a side of herb roasted potatoes that you’ll find in my “Veggies” section or classic asparagus.
1-13.75 oz can artichokes, diced
1 tsp garlic, thinly sliced
3 tbs capers in brine
2 tbs olive oil
4 medium chicken breasts, trimmed
2 tbs dried Italian seasoning blend
1 tbs caper brine
Over medium high heat, pan sear artichokes, garlic and capers in 1 tbs olive oil. Remove from pan and set aside. Coat chicken with remaining 1 tbs oil and season with the Italian seasoning blend. Return sauté pan to stove and heat over medium high heat. Sear chicken on both sides until golden and juices run clear. Once the chicken has cooked through, add 1 tbs of the caper brine and return the capers, garlic and artichokes to the pan. Heat and additional 2-3 minutes. Serve up with some of that beurre blanc and a side of herb roasted potatoes.
1 tbs shallot, thinly sliced
2 c white wine
3 sticks butter, sliced into tablespoons
Bring wine n shallot to a boil over medium high heat for about 20 minutes until the wine has reduced and thickened. Reduce heat to medium low. Add the cold butter, 1 tbs at a time, whisking as you add. Add 1 tsp tarragon. Season with salt and serve immediately.