'3 boneless, skinless chicken breasts cut in half'
'3/4 cup white wine'
'3 tablespoons butter'
'6 tablespoons chopped fresh parsley'
Molho de pimenta-verde:
'2 tablespoons mustard'
'2 tablespoons white wine'
'2 tablespoons grated green pepper, rinsed and drained'
'1/2 teaspoon salt'
'2 egg yolks'
'1 tablespoon butter'
'1/2 cup heavy cream or half-and-half'
'3 boneless, skinless chicken breasts cut in half'
'3/4 cup white wine'
'3 tablespoons butter'
'6 tablespoons chopped fresh parsley'
Molho de pimenta-verde:
'2 tablespoons mustard'
'2 tablespoons white wine'
'2 tablespoons grated green pepper, rinsed and drained'
'1/2 teaspoon salt'
'2 egg yolks'
'1 tablespoon butter'
'1/2 cup heavy cream or half-and-half'
To the chicken breasts, preheat the oven to a moderate temperature (350°F)
Place each breast on a piece of aluminum foil
Top each with 2 tablespoons white wine, 1/2 tablespoon butter, and 1 tablespoon chopped parsley
Fold the foil tightly
Bake for 30 minutes
Let it cool in the refrigerator before serving
Sauce instructions: Combine mustard, white wine, grated green pepper, salt, and egg yolks in a small saucepan
Heat over low heat, whisking constantly with two forks or an electric mixer until thickened
Remove from heat and add butter
If using fresh cream, beat until firm
Fold into the sauce mixture carefully to ensure well incorporated
If using heavy cream from a carton, simply combine and stir
Cover and refrigerate for 8 hours or overnight
This sauce keeps in the refrigerator for up to 1 week
Serve 6 portions.
