Baby Martin Weber

I forgot to take photos of the meal I made for the Martin Webers a few weeks back....but seeing how it was a Julia Child's recipe, I knew I could find a lovely photo somewhere on line! Here it is the lovely photo that is not mine!!



I served (delivered) mine with steamed carrots, a french baguette with camembert cheese and a lovely salad with homemade french dressing. Here are the recipes for the chicken and the dressing!

cheers!

Poulet Sauté aux Herbes de Provence
by Julia Child (altered to be easier by Holly)

Chicken:
1/2 cup (1 stick) butter
2 pounds boneless skinless chicken breast, cut into chicken strip size pieces
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 peeled garlic cloves
2/3 cup dry white wine

Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)

For chicken:
Melt butter in large wide pot over medium-high heat. Sprinkle chicken pieces with thyme, basil, and fennel seeds, then salt and pepper. Add chicken and garlic to pot. Baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.

Mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.

For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

French Vinaigrette

1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.