Preparation time will depend upon whether you have precooked chicken or need to poach it first. If using cooked chicken it will take 15 minutes.
Ingredients
6 small or 3 very large skinned and boned chicken breasts, poached in stock.
3 large egg yolks
6oz/175 grams butter ( ¾ packet)
2- 3 tablespoons of lemon juice
Finely grated rind of two oranges
2 teaspoons of tomato puree - you might want to use the kind that has basil and garlic included.
Method
You can make the sauce up to half an hour ahead and just keep warm, though a skin may form. Melt the butter until is foaming. Put the yolks in a food processor and whiz while gradually adding the foaming butter and then whiz in the lemon juice. When ready to serve mix in the orange peel and tomato puree. Slice chicken diagonally. Place chicken on serving dishes and pour sauce over. Serve with vegetables of your choice. I like roast potatoes and peas.
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