Lemon Beurre Blanc, recipe follows
1 roasted green bell pepper, chopped
1 roasted red bell pepper, chopped
1/2 cup roasted garlic cloves
1 cup feta cheese, crumbled, plus more for garnish
6 (8-ounce) boneless, skinless chicken breasts
In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally. Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.
Lemon Beurre Blanc: Pinch chopped garlic
Pinch chopped shallots
1/2 pound butter, cut into pieces
1/2 cup Chablis wine
2 lemons, juiced
2 cups heavy cream
Salt and freshly ground pepper
Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.
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