Alive and Cooking

Béarnaise Chicken

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(Serves 4)
500g chicken tenderloins
300g butter, melted
3 egg yolks
100ml white balsamic vinegar
100ml champagne
½ shallot, finely chopped
1 clove of garlic, finely sliced
100ml chicken stock
75g baby spinach leaves
1 tsp finely chopped red chilli
1 baby fennel and fennel fronds
1 carrot, peeled and shaved into ribbons
½ bunch chives, chopped 3cm batons
3 Bega Stringers
Extra virgin olive oil
Salt and pepper
1 tsp finely chopped yellow chilli


In a pan, combine the champagne, white balsamic vinegar, 1 stalk of fennel and the fennel fronds and boil for 8- 10 minutes to reduce by half.

Place the egg yolks into a double boiler and whisk for 1-2 minutes. Careful not to allow it to get too hot.

(Still on double boiler.) Add 1 tbsp of the reduced champagne/ balsamic liquid to the egg yolks and vigorously whisk.

(Still on double boiler.) Slowly and gradually drizzle in 200g of the melted butter with the yolks, again whisking vigorously until a creamy light béarnaise sauce is formed. Remove from the heat and stir through shallots, a handful of chopped fennel fronds and a grind of salt and pepper.

Pour the remaining butter into another pan and heat. Slice the fennel bulb and fry in butter for about a minute, then remove.

Add the chicken tenderloins to the butter and seal. Add the garlic and stock, bring to the boil and then simmer for 10-12 minutes.

Prepare the salad by combining spinach leaves, carrot ribbons, chives, chilli, strands of stringers and warmed fennel slices. Lay out onto a serving platter.

Place the cooked chicken on top of the salad and drizzle with the pan juices. Serve with béarnaise sauce.

Béarnaise Chicken