Ruby Tuesday® Chicken Fresco With Lemon Butter Sauce
Menu Description:
Fresh, grilled chicken topped with seasonal vine-ripened tomatoes, lemon-butter sauce, and balsamic vinaigrette. With fresh, steamed broccoli and white cheddar mashed potatoes.
2 boneless skinless chicken breasts
2 teaspoons (1/2 teaspoon per side) Ruby seasoning - recipe follows
6 slices Roma tomato
2 tablespoons balsamic vinaigrette - your favorite
2/3 cup Lemon Butter Sauce - recipe follows
2 teaspoons basil chiffonade
Griddle the seasoned chicken breast until it reaches 165 degrees F. Top each chicken breast with 3 tomato slices, 1 tablespoon balsamic vinaigrette and cover with a dome for 30 seconds.
To serve: Plate the chicken breasts with tomatoes and spoon approximately 1/3 cup lemon butter sauce over the top of each breast; sprinkle with the basil chiffonade.
Ruby Seasoning:
This is a close approximation. This will make more than you will need for the recipe.
1 teaspoons season salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon crushed dried parsley
1/4 teaspoon white pepper
Mix together. Store in a dry covered container.
Lemon Butter Sauce:
This will make more than needed
1 tablespoon minced shallots
1/2 cup dry white wine
2 tablespoons lemon juice
3 tablespoons cider vinegar
1/4 cup heavy (whipping) cream
3/4 lb unsalted butter cubed, at room temperature
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Combine the shallots, wine, lemon juice, and vinegar in a sauce pan. Reduce over medium-high heat until nearly dry. Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work.
Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam wisping from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated. Taste the Lemon Butter and adjust with salt and peppe
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