Chicken Breasts With Hollandaise Sauce

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.Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice.

Preheat broiler. Place 6 small broiler-proof baking dishes or ramekins on a jelly roll pan. Spoon 1 cup of the rice into each baking dish. With 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.
Serves 6.

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.

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