Pan-Seared Chicken Tenderloin with Lemon-Basil Beurre Blanc

Posted at 10:26 PM, Nov 09, 2012
and last updated 2013-02-20 12:51:22-05

SIMPLE SUSHI: Pan-Seared Chicken Tenderloin with Lemon-Basil Beurre Blanc

Brining the rich flavors of a fine-dining experience into your home while saving on your pocketbook.
Total time in the kitchen: 1 hour        Servings: Dinner for 4
•    •    1 lb Chix Tenderloins
•    2 boxes of Meijer wild rice
•    1 bunch baby carrots
•    1 lb fresh green beans
•    1 shallot
•    1 garlic clove
•    1 container of fresh basil (chiffonade)
•    4 lemons (zest one and juice all)
•    1 cup heavy cream
•    ½ tsp thyme
•    ½ tsp rosemary
•    1 bay leaf
•    ½ T olive oil
•    9 oz of Meijer Unsalted Butter
•    1 box Meijer’s organic chicken stock
•    1 bottle white wine (pinot grigio)
•    Kosher salt & freshly cracked pepperProcedure
•    Protein
1.    On high heat, get a large sauté pan heating on the stove.
2.    Pre-heat oven for 350 degrees
3.    Season chicken with salt and pepper
4.    Add ½ T olive oil to hot pan, add chicken, then add ½ T butter.
5.    After searing one side, flip then add ¼ cup lemon juice and ¼ cup wine and finish in the oven.  You want an internal temperature of 160 degrees.
6.    Pull from oven and allow to rest for 5 minutes in juices
•    Sauce
1.    Small dice onion and garlic and sweat in sauté pan with butter, salt & pepper
2.    Add 1 cup chicken stock, 2 cups wine, thyme, rosemary, lemon zest, and bay leaf.
3.    Reduce until almost dry (very syrupy)
4.    Strain, reserving the liquid only.
5.    Put liquid in a sauce pan over medium heat.  Add 1 T lemon juice and 1 T heavy cream.
6.    Turn heat down to low and begin mounting with cubed butter.  Add a few cubes at a time, melting and swirling the pan slowly and constantly.  Do not over heat and do not allow it to completely cool, otherwise the sauce will break!
7.    Finish with salt, pepper, and a pinch of chiffonade of basil
8.    Keep on stovetop to maintain warmth until ready to use
•    Veggie
1.    Get a pot of water boiling and salt it like the sea.  Also get a bowl of ice water ready
2.    Prep green beans by cutting stems off
3.    Prep carrots by peeling and trimming the stem
4.    Blanch in salted boiling water.  (4 minutes for carrots and 2 minutes for green beans).  Strain and shock in ice bath to stop the cooking process
5.    When ready for service, re-warm veggies in sauté pan with butter, water, and salt & pepper.  The water and butter will mix to create a buttery sauce in the pan
•    Starch
1.    Prepare Meijer’s wild rice per instructions on box.  Use chicken stock instead of water