This delectable dish is a Ranch House restaurant classic.
Yield: serves 4
- 6 cloves garlic, crushed and peeled
- 2 1⁄2 cups dry vermouth
- 1⁄4 cup fresh lime juice
- 1⁄3 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
- 1⁄4 lb. butter, chilled and cubed
- 4 egg yolks, lightly beaten
- 2 tbsp. vegetable oil
- 1 lb. fettuccine, cooked
- 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.
- 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.
- 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.
- Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.