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Chicken Breasts With Hollandaise Sauce


Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice. The chicken breasts are simply poached, then they're placed on rice, topped with sauce, and broiled to perfection. Serve this dish with a tossed salad for a special weekend dinner or family meal.


  • 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


Prepare Hollandaise Sauce, below; cover and refrigerate to chill thoroughly.

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.
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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Chicken Breast Recipes Index
Chicken Recipe Index

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