Ingredients
CHICKEN FRESCO:
1 (10 oz.) Chicken Breast
1 tsp (1/2 per side)Ruby Seasoning
3 slices Roma Tomato
1/2 oz Balsamic Vinaigrette
1 1/2 oz Lemon Butter Sauce
1 tsp basil chiffonade
LEMON BUTTER SAUCE:
2 tbsp Minced Shallots
8 fl oz dry White Wine
2 fl oz Lemon Juice
3 fl oz Cider Vinegar
4 fl oz Heavy Cream
1 ½ lb Unsalted Butter Cubed, at room temp
1/2 tsp Salt
1/8 tsp Ground White Pepper
Directions
Griddle the seasoned chicken breast until it reaches 165°F(PC). Top the chicken with tomato, balsamic vinaigrette and cover with a dome for 30 seconds. To serve, plate the chicken breast with tomatoes and spoon lemon butter sauce over the top; sprinkle with the basil chiffonade.
To make the lemon butter sauce, combine the shallots, wine, lemon juice, and vinegar in a sauce pan. Reduce over medium-high heat until nearly dry. Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work. Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam wisping from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated. Taste the Lemon Butter and adjust with salt and pepper.
