How to make it

  • Griddle the seasoned chicken breast until it reaches 165°F(PC). Top the chicken with tomato, balsamic vinaigrette and cover with a dome for 30 seconds.
  • To serve, plate the chicken breast with tomatoes and spoon lemon butter sauce over the top; sprinkle with the basil
  • To make the lemon butter sauce, combine the shallots, wine, lemon juice, and vinegar in a sauce pan.
  • Reduce over medium-high heat until nearly dry.
  • Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly.
  • Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction.
  • The heat should be quite low as you work.
  • Note: You will continuously have to monitor and adjust the heat as you add the butter.
  • If you can see steam wisping from the sauce the heat is good.
  • Do not let sauce come to a boil.
  • Continue adding butter until the full amount has been incorporated. Taste the Lemon Butter and adjust with salt and pepper.

Reviews & Comments 9

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    " It was good "
    LaFranglaise ate it and said...
    Had this dish at the restaurant today and loved it exept that it was too salty. But did I read that right? 1 1/2 POUNDS of butter?
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    " It was excellent "
    sandygalesmith ate it and said...
    We don't have one here in Saint Joseph, Missouri but these looks good.
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    " It was excellent "
    wynnebaer ate it and said...
    Sounds fantastic...Thanks...:)
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  • seafoodlover 6 years ago
    great dish!
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    " It was excellent "
    juels ate it and said...
    The lemon butter sauce sounds delicious! Bookmarking this, sounds like a very nice dish!
    Was this review helpful? Yes Flag
  • binky67 6 years ago
    Loving this one!
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  • lacrenshaw 6 years ago
    Very nice dish, sparow. I'm especially enamored of the lemon sauce! Five to you and my thanks,
    Was this review helpful? Yes Flag

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