- 6 boneless chicken breast halves, without skin
- 1 small onion, quartered
- 1 teaspoon salt
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon ground black pepper
- hot cooked rice for 6 people
- Hollandaise Sauce
- 6 large egg yolks
- 3 tablespoons lemon juice
- 1 cup butter
- 1/2 teaspoon salt
- dash cayenne pepper
In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 30 minutes, or until chicken is tender. Meanwhile prepare rice following package directions.
Preheat broiler. Place 6 small (serving-size) broiler-proof baking dishes or ramekins on a jelly roll pan. Spoon about 3/4 to 1 cup of the rice into each baking dish. With a slotted spoon, transfer a chicken breast half to each baking dish, placing on rice. Spoon 1/4 cup of the cooled Hollandaise sauce over each chicken breast. Place under broiler for 3 to 5 minutes, or until golden brown.
Hollandaise Sauce: In a double boiler over hot water, whisk together the egg yolks and lemon juices. Add the 1 cup butter, about 1/3 at a time, to egg yolk mixture. Cook over hot, not boiling, water, beating constantly, until butter is melted and mixture is thickened. Remove from heat and stir in salt and cayenne pepper.