Hollandaise is one of the easiest and quickest sauces to prepare, and makes the perfect compliment to this light bread!
Total Time
30min
4.7
3 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
6
Puff Pastry
•
1
cup
Heavy Cream
•
1/3
cup
Sauce Veloute
•
2
Boneless, Skinless Chicken Breasts
•
1/2
stick
Butter
•
1
Eggland's Best Classic Egg
, separated
•
1
Tbsp
Water
•
1
Lemon
, juiced
•
to taste
Sriracha
•
to taste
Kosher Salt
Cooking Instructions
1.
Bake Puff Pastry (6) according to package instructions.
2.
Meanwhile, reduce Heavy Cream (1 cup) until thickened.
3.
Add Sauce Veloute (1/3 cup).
4.
Cut the Boneless, Skinless Chicken Breasts (2) into cubes.
5.
Add the chicken to the sauce mixture and heat through.
6.
Melt Butter (1/2 stick).
7.
In a mixing bowl, whisk the Eggland's Best Classic Egg (1), Water (1 Tbsp), juice from Lemon (1), Sriracha (to taste), and Kosher Salt (to taste) in a water bath until the egg mixture becomes creamy.
8.
Add the warm butter in tiny increments. If the sauce becomes too thick, add more water; if the sauce is too thin, add more butter.
9.
Remove the top of the pastry shells and fill the cavities with the chicken salpicon.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1651
FAT
115.1 g
PROTEIN
47.8 g
CARBS
103.7 g
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