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Posted By Ina On June 16, 2013 @ 7:04 pm In Fish/Seafood, Main/Dinner | 16 Comments

My daughter and I shared this wickedly delicious meal the other night.  I have not made Bearnaise sauce in years…so good!  Ideally this is a dish that pairs wonderfully with Beef Tenderloin steaks – which we had a few nights ago.  Then my daughter arrived with Phillips Crab Claw Meat.  It is pasteurized and fully cooked.  I love using this crab for making  Crab Cakes.

I decided I still wanted to make a Bearnaise Sauce and thought it would be lovely with a simple marinated chicken breast…oh my…it was indeed.

I found a recipe for Bearnaise Sauce called:  Filets and Crab with Bearnaise Sauce - please check there for the original recipe.  Next time we have steak I will follow that recipe.

Because I used Teriyaki Chicken breasts and chives – I will print the recipe and directions here…but do check out the Weber Website…thank you Weber…your recipes look amazing!

2 boneless, skinnless chicken breasts

Teriyaki Sauce:

2 minced garlic cloves

3 -4 Tblsp. Gluten Free Soy Sauce

1 Tblsp. water

juice of half a fresh lemon

Extra Virgin Olive Oil

Bearnaise Sauce:

1/3 cup white wine vinegar

1 Tblsp. water

1-2 Tblsp. finely chopped shallots

1 Tblsp. finely chopped fresh Tarragon leaves ( I used a good pinch of dried Tarragon)

2 egg yolks

1/2 cup of melted butter

salt and fresh cracked pepper

4 big Tblsp. Phillips Crab Claw Meat

3-4 Tblsp. chopped fresh chives

Mix up the marinade and transfer to a zip lock freezer bag.  Place in the two chicken breasts – and marinate in the refrigerator 4-5 hrs.

Bearnaise Sauce:

In a small sauce pan combine the chopped shallots,  and tarragon with the white wine vinegar.  Bring to a simmer on medium heat, and reduce to 3 Tblsp.  Then remove from the heat.  Add the 2 egg yolks to a bowl, and whisk well.  Add 1 Tblsp. of the vinegar shallot mixture, whisking well.  Then pour the egg mixture into the remaining vinegar mixture and put over a minimum heat.  Whisk non stop for about 2-3 minutes, then slowly drizzle in the melted butter, continuing to whisk until it reaches the consistency of thin mayonnaise.  Season with salt and fresh cracked pepper then set aside.

Remove the chicken from the freezer bag, and using your hands remove any garlic bits.  Transfer to a plate and add a drizzle of Extra Virgin Olive oil to each chicken breast, spreading evenly with your hands.  Heat up a grill pan on medium high heat.

Grill the chicken about 4-5 minutes per side (depending on the thickness of your chicken)

Once cooked transfer to a plate and cover tightly with tin foil.

Meanwhile heat up a non stick pan on low heat.  Once heated, add in the crab and toss well – just to warm through.  Plate your chicken, add the crab on top, then a generous amount of Bearnaise sauce to cover.  Sprinkle with fresh chopped chives.  Enjoy!

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