Steamed chicken breast

Ingredients for 4 servings:

• 4 chicken breasts, alternatively chicken breast fillet
• 100 g butter
• 1 shallot(s)
• 125 ml white wine (Riesling)
• 125 ml vegetable stock
• 2 egg yolks
• 1 small cucumber(s)
• 1 sprig(s) tarragon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the poulard breasts or chicken breast fillet generously with salt and pepper. Heat 20g of butter in a saucepan and brown the breasts skin-side down. Then turn and brown the other side. Add the tarragon and the finely chopped shallot. Deglaze with the Riesling and stock. Cover the meat and simmer for about 8 minutes over low heat. Remove from the stock and wrap in aluminum foil. Pour the stock into a tall container. First, add the 2 egg yolks and then the remaining cold pieces of butter using an immersion blender. Important: the sauce must be warm and the butter ice-cold. Peel the cucumber, halve it, and scrape out the seeds with a teaspoon. Then cut it into fine strips and then into small cubes. Briefly sauté the cucumber cubes in a pan with a little butter. Add a pinch of salt. Pour the sauce over the cucumber cubes and heat again, but do not boil. Unwrap the chicken breasts and slice them thinly. Serve with the cucumber and tarragon sauce. I serve it with sugar snap peas tossed in butter and rice.