Chicken Hollandaise is a decadent, elegant dish featuring tender chicken breasts bathed in a buttery mushroom-wine sauce and finished with rich Hollandaise and fresh chives. This dish exemplifies the mid-century American love for French-inspired cuisine, pairing classic sauces with hearty meats. Ideal for special occasions or dinner parties, it brings a sophisticated flair to the table without being overly complicated. The flambéed brandy adds both showmanship and flavor, while the creamy topping ties everything together with luxurious smoothness.
Ingredients
- 8 chicken breasts (skinned and deboned)
- 1 stick (½ cup butter)
- ¾ cup brandy
- 1¼ cups button mushrooms (sliced)
- 1 cup chicken stock
- ¾ cup white wine
- salt (to taste)
- pepper (to taste)
- 2 cups Hollandaise sauce
- 3 tbsp chives (chopped )
Instructions
Step 1: Prepare the Chicken
- Skin and debone chicken breasts.
Step 2: Brown the Chicken
- In a large skillet, melt butter over medium heat.
- Brown chicken breasts on both sides.
Step 3: Flambé with Brandy
- Heat the brandy in a small saucepan or ladle until warm.
- Ignite carefully and pour over chicken.
- Let the flames subside.
Step 4: Simmer the Sauce
- Add sliced mushrooms, chicken stock, and white wine to the skillet.
- Simmer for 5 minutes.
- Season with salt and pepper.
Step 5: Bake the Chicken
- Transfer everything to a shallow baking dish.
- Bake uncovered at 250°F for 1 hour.
Step 6: Finish and Serve
- Before serving, spoon Hollandaise sauce over chicken.
- Garnish with chopped chives.
Tips
- Add a squeeze of lemon to the Hollandaise for a brighter flavor.
- Substitute boneless thighs for a richer, more forgiving cut.
- Add a handful of fresh spinach to the skillet before baking for a vegetable boost.
- Replace brandy with cognac or dry sherry if preferred.
- Sauté a minced shallot with the mushrooms for extra depth.
- Use homemade chicken stock for superior flavor.
- Add a pinch of paprika or cayenne to the final dish for mild heat.
- Serve over rice, mashed potatoes, or buttered noodles to absorb the sauce.
- For a lighter version, use half the butter and reduce the Hollandaise.
- Garnish with additional herbs like parsley or tarragon for more freshness.
Nutrition
Calories: 435kcalCarbohydrates: 4gProtein: 33gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8.5gTrans Fat: 0.3gCholesterol: 190mgSodium: 360mgPotassium: 540mgFiber: 0.5gSugar: 2gVitamin A: 950IUVitamin C: 2mgCalcium: 45mgIron: 1.1mg
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