Ingredients
- ½ pouch (16oz.) Land O’ Lakes® Butter Sauce #584419
- 5 lbs. Gordon Choice Fully Cooked 6 oz Chicken Breast
- ¼ cup White Wine Vinegar
- 2 tbsp. Fresh Tarragon, Chopped
- 2 tbsp. Shallot, Minced
- 2 Egg Yolks
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
Prep Less, Plate More
Bistro-Style Chicken Béarnaise
A French bistro classic made effortless, pairing tender grilled chicken with a rich, tarragon-forward finish.
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.
Prep & Assembly:
- Combine white wine vinegar and shallot in a saucepan; simmer until reduced by half.
- Whisk in egg yolks off heat, then slowly whisk in warmed Butter Sauce until smooth and emulsified.
- Stir in tarragon; season with salt and pepper.
- Heat Sandridge Fully Cooked Grilled Chicken Breasts using desired method.
- Plate chicken and top with warm béarnaise butter sauce; serve immediately
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