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Prep Less, Plate More

Bistro-Style Chicken Béarnaise

A French bistro classic made effortless, pairing tender grilled chicken with a rich, tarragon-forward finish.
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Classic French technique meets modern foodservice speed in this Sous Vide Grilled Chicken Breast with Béarnaise Butter Sauce, built on Sandridge’s Fully Cooked Grilled Chicken Breasts. This elevated, restaurant-quality entrée delivers a polished plate presentation without the labor of a scratch-made béarnaise, giving operators an easy upsell for lunch and dinner menus alike.

Ingredientes

Prep & Assembly:

  1. Combine white wine vinegar and shallot in a saucepan; simmer until reduced by half.
  2. Whisk in egg yolks off heat, then slowly whisk in warmed Butter Sauce until smooth and emulsified.
  3. Stir in tarragon; season with salt and pepper.
  4. Heat Sandridge Fully Cooked Grilled Chicken Breasts using desired method.
  5. Plate chicken and top with warm béarnaise butter sauce; serve immediately

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