Instructions: To poach the chicken, in a large saute pan or skillet put 2 tsp. butter, about 1/4 inch of water, 3/4 tsp. salt and a dash of pepper. Place the chicken breasts in the pan and bring the water to a boil. Cover the pan and reduce the heat to low. Cook covered for about 15 minutes or until the chicken is cooked through. Remove from the pan with a fork or slotted spoon, allowing the liquid to drain back into the pan. Place on a platter and set in a 175 degree oven to keep warm. To prepare the vegetables, melt 1/2 cup butter in a large skillet and add all the vegetables except the fried potatoes. Saute until browned, then add the fried potatoes, parsley and wine. Simmer for about 2 minutes more, then remove from the heat and set in the oven to keep warm.

To prepare the Bearnaise Sauce, put the egg yolks and lemon juice in a mixing bowl. Place the bowl on the warm stovetop (burner off). Beat briefly with a whisk, then slowly pour in the hot melted butter, beating briskly and constantly while you pour. When the sauce begins to thicken, sprinkle in the salt and cayenne pepper. Continue to beat while adding the rest of the butter. Add the vinegar, wine and tarragon. Beat until the sauce reaches an attractive thick consistency. When the sauce is finished, leave bowl on the stovetop or place in a basin of warm water to keep warm. To serve, on each of 8 heated plates, put first a layer of sauteed vegetables, then a poached chicken breast; cover with a generous layer of Bearnaise Sauce.

A specialty of Brennans in New Orleans

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