I wanted to cook up something super lemony again this week.
And, I’ve also been craving cilantro.
Actually my desire for both fresh lemon and cilantro is nothing new…I long for that sort of freshness each and every day.
I also wanted something different from what I’d been cooking up over the winter with lemon and cilantro.
Thus, I settled upon a “version,” if you will, of the classic child sauce of the hollandaise mother, béarnaise.
Without the shallot and tarragon…this variety, to me, tastes a little bit more zesty and occasional for a hot summer day.
Lemon Cilantro Béarnaise Chicken
1 large boneless, skinless chicken breast.
sea salt and pepper
juice and zest of 1 lemon, divided
2 Tbs. salted butter
3 large eggs
1/2 cup whole milk
1 cup fresh cilantro, chopped
1/2 cup dried wheat berries
1 1/2 cup water
Preheat the oven to 425 degrees.
Season the chicken breast with salt and pepper and half the lemon juice. Cover in foil and bake for about 45 minutes, until the juice runs clear.
Meanwhile, combine the butter, eggs, and milk in a small saucepan. Bring to a boil and then reduce to a simmer. Season with a touch of salt and pepper. Rapidly whisk continually until everything has emulsified and thickened. Add the lemon juice and zest and cook for 3-5 minutes more, still whisking.
In another pot, combine the wheat berries and water. Bring to a boil. Cover and simmer for about 45 minutes, until all the liquid has absorbed. Season with salt and pepper.
Once the chicken is cool enough to handle, using to forks, shred the breast within the lemon béarnaise sauce. Once shredded into manageable pieces, stir in the fresh cilantro and adjust salt and pepper to your preference.
Serve over seasoned wheat berries.