By Chef Vaughn
- 4 Skinless, Boneless Chicken Breast Halves
- 1 T Olive Oil
- 1 Lemon
- 1 T Fresh Parsley, Chopped
Beurre Blanc Sauce
- 1/2 C Chicken Stock (or Broth)
- 1/4 C Lemon Juice
- 2 T Shallots, Finely Chopped
- 1/4 t Salt
- 1/8 t White Pepper (to Taste)
- 1 Stick Unsalted Butter
Pour 1 T Olive Oil in an 8X8-inch glass baking dish, place chicken breasts in the dish, coating each side with oil, and squeeze the juice of ½ lemon over the chicken. Slice the rest of the lemon and place a slice on top of each chicken breast.
Cook Chicken at 400 degrees F for about 20 minutes. Check the chicken before removing that it is cooked all the way though and the juices run clear.
Boil Chicken Stock, Lemon Juice, and shallots in a 2-3 Quart saucepan over moderate heat until liquid is syrupy and reduced to 2-3 T (about 5 minutes).
Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly.
Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied (the sauce should maintain consistency of hollandaise).
Remove from heat and adjust salt and pepper
Serve immediately over rested chicken.