- Portion size 8 servings
Ingredients
Sauce:
Method
Run hand under skin of breasts to form pocket; insert 8 tarragon or 4 sage leaves into each. Arrange, skin side up, on foil-lined rimmed baking sheet. Whisk lemon juice with oil; brush over chicken. Sprinkle with salt. Roast in 425ºF (220ºC) oven for 30 minutes or until no longer pink inside. Broil for 2 to 3 minutes or until golden.
Sauce: Meanwhile, boil wine, lemon juice, shallot, garlic, sugar, pepper and salt for 5 minutes or until reduced to 1/2 cup (125 mL). Strain into heatproof bowl; let cool.
Place bowl over saucepan of hot (not boiling) water; whisk in egg yolks and cook, whisking vigorously, for 5 minutes or until pale and thickened to consistency of custard. Remove from heat; whisk in butter.
Nutritional facts <b>Per serving (without skin):</b> about
- Sodium 264 mg
- Protein 47 g
- Calories 425.0
- Total fat 24 g
- Cholesterol 205 mg
- Saturated fat 9 g
- Total carbohydrate 1 g
%RDI
- Iron 14.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 3.0
