Sauteed Chicken breast with marchond du vin and hollandaise, served with heirloom potatoes

Season the chicken breasts with salt and black pepper. In a large skillet, melt half of the butter over medium heat. Add the chicken breasts and sauté until golden brown and cooked through, about 6-7 minutes on each side. Remove from skillet and keep warm.

Prepare the Chicken

In the same skillet, add the shallots and mushrooms. Sauté until softened, about 3-4 minutes. Pour in the red wine and let it reduce by half. Stir in the remaining butter until melted and well combined. Adjust seasoning with salt and pepper.

Make the Marchond du Vin

In a double boiler, whisk together the egg yolks, lemon juice, and water until pale and thickened. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and emulsified. Season with salt and pepper to taste.

Prepare the Hollandaise Sauce

Boil the heirloom potatoes in salted water until tender, about 15-20 minutes. Drain and toss with a little butter, salt, and pepper.

Cook the Heirloom Potatoes

On a plate, place the sautéed chicken breasts, spoon the Marchond du Vin over the top, and drizzle with hollandaise sauce. Serve with the heirloom potatoes on the side.

Plate the Dish

Chicken breasts

Heirloom potatoes

Butter

Shallots

Mushrooms (sliced)

Red wine

Egg yolks

Lemon juice

Water

Salt

Black pepper

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