Romanian Authentic
LightReady in60 min.Portions2To prepare the béarnaise sauce: simmer the onion over low heat in wine or vinegar, with a teaspoon of finely chopped tarragon. Boil everything for 5 minutes, until the mixture reduces and the onion is cooked through, becoming transparent. After the mixture has reduced, strain the juice and let it cool.
In a metal bowl placed over a double boiler, place the egg yolks with the juice obtained above. Gradually add the melted butter, a little bit at a time, whisking constantly until the sauce thickens and the butter has been incorporated. If the sauce is too thick, add a little lemon juice. Finally, add the finely chopped tarragon and season with salt and pepper.
Take the chicken breast and cut it into slices.
Walnuts, almonds, and hazelnuts are chopped and placed in a bowl. Salt is added over them.
Season the chicken with salt and squeeze lemon juice over it. Using a brush, coat the chicken with honey.
Melt a little butter in a pan. Coat the chicken in the mixture of peanuts, walnuts, and almonds, and place it in the pan. Transfer the pan to the oven for 10 minutes at 180 degrees. After 5 minutes have passed, flip the chicken slices over to the other side.
For serving, place the chicken breast, béarnaise sauce, pan-roasted hazelnuts, and garnish with finely chopped chives. _Note_: Tableware, cutlery, and accessories are available on the mobexpert.ro website and in Mobexpert stores.
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