Pistachio Encrusted Chicken Breast
Stuffed with Maine Lobster Champagne Beurré Blanc Sauce
Recipe by Joe Pirkola, a three-time Maine Lobster Chef of the year.
3 (4 to 5-ounce) uncooked Maine lobster tails
3 (6 to 8-ounce) boneless, skinless chicken breast halves
Sea salt and freshly ground pepper
2 tablespoons lemon juice
3/4 cup ground pistachios
3 tablespoons clarified butter*
Champagne Beurré Blanc Sauce:**
4 ounces Champagne
1 ounce Champagne vinegar
2 tablespoons shallots, finely minced
2 ounces heavy cream
8 ounces refrigerated butter, cut into 1 tablespoon-sized chunks
Sea salt and freshly ground pepper to taste
- Blanch the Maine lobster tails in boiling water for 3 to 5 minutes. Remove the meat from the shell and refrigerate.
- Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a "butterfly" wing.
- Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside.
- Roll each chicken breast in the ground pistachios and place in a greased baking dish.
- Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375°F (190°C) oven for 6 minutes with the seam side down.
- Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165°F (75°C). The chicken breast should be white in color and cooked completely through.
- Remove the pan from the oven and let the chicken breasts rest for 5 minutes.
- Slice each stuffed chicken breast into 5 to 6 medallions on the bias.
- Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce.
- For Champagne Beurré Blanc Sauce: In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated. Season to taste with sea salt and freshly ground pepper.
Makes 3 to 6 servings.
*Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 7 tablespoons.
**Beurré Blanc literally translated means "white butter". This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.
Recipe provided courtesy of Maine Lobster Promotion Council.