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Here is another delectable dish from the Ranch House restaurant. The original recipe came from longtime Ranch House hostess Nancy Adams. The restaurant now uses this version.

Yield: serves 4

Ingredients

  • 6 cloves garlic, crushed and peeled
  • 2 12 cups dry vermouth
  • 14 cup fresh lime juice
  • 13 cup fresh tarragon leaves and a few sprigs for garnish
  • 2 whole chicken breasts, halved, skinned, and boned
  • 2 scallions, trimmed and minced
  • 2 tbsp. strong chicken broth
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 14 lb. butter, chilled and cubed
  • 4 egg yolks, lightly beaten
  • 2 tbsp. vegetable oil
  • 1 lb. fettuccine, cooked

Instructions

  1. Mix together garlic, 1 cup of the vermouth, 3 tbsp.of the lime juice, and 3 tbsp. of the tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.
  2. Mix together remaining 1 ½ cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by about one-third, about 15 minutes. Reduce heat to low and whisk in butter a piece at a time. Whisk ½ cup vermouth sauce into egg yolks, then whisk egg mixture back into sauce. Cover and keep warm.
  3. Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and cook until done, about 10 minutes.
  4. Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.

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