Poached Chicken with Mustard Hollandaise

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             FOOD FUNNY
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I'm not sure whether this one from Anna Welander is a true food funny or not:

Starbucks is now offering a one dollar cup of coffee. So now Starbucks
coffee is available in sizes, biggest to smallest: Vente, Grande, Tall,
Short and now the new one dollar El Thimble.

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             TODAY'S RECIPE
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This light version of the classic hollandaise sauce calls for liquid egg
substitute. If this is unavailable in your area then you will have to
use real eggs, but you can still maintain a low-fat profile by using
just a small dab of the sauce on your chicken.

Poached Chicken with Mustard Hollandaise

2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or 1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 recipe low-fat mustard hollandaise sauce (see below)

Combine the scallions, tarragon, lemon juice, and water in a skillet
large enough to hold the chicken breasts in a single layer. Season the
chicken with salt and pepper. Bring the water to a boil and add the
chicken breasts. Add enough water to barely cover the chicken and return
to the boil. Immediately reduce the heat to a simmer and cook covered
for 15 to 20 minutes, until the chicken is firm to the touch. Remove the
chicken breasts with a slotted spoon and spoon the hollandaise over each
portion. Reserve the poaching liquid to make the hollandaise. Serve the
remaining hollandaise on the side for diners to help themselves.
Serves 4 to 6.

Low-Fat Mustard Hollandaise Sauce

4 Tbs (60 ml) lemon juice
3/4 cups reserved poaching liquid (see above) or chicken broth
1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon mustard
Salt and cayenne pepper to taste

Combine the lemon juice and the reserved poaching liquid in a small
saucepan and boil until it is reduced to about 1/2 cup (125 ml).
Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low
heat. Slowly add the hot broth mixture, beating constantly, until the
egg substitute thickens, about 3 minutes. Be careful not to overheat and
curdle the egg mixture. When the sauce is the consistency of melted ice
cream, whisk in the butter, mustard, and salt and cayenne. This produces
a thin hollandaise which will thicken slightly as it cools.
Makes about 1 cup (250 ml).
Received on Tue Aug 5 22:58:57 2008