The Beacon Club
Portage, Michigan



Herbed Chicken Breast with Roasted Tomato Beurre Blanc

Beurre Blanc
1/4 Cup Onion, diced
1 Tsp. Garlic, minced, heaping
1 Cup White Wine
2 Tbsp. Butter, cold and cubed
1 Cup Cream
1/2-1 Tsp. Parsley, dried or fresh
1/2 Tsp. Salt
1/2 Tsp. Pepper

Cooking Directions
Preheat a small saucepan to medium heat, add olive oil and sauté onion and minced garlic. Add the white wine to deglaze. Reduce the white wine at a soft boil on medium heat for 5 minutes and then add butter, one cube at a time, whisking constantly. Once the butter has blended with the white wine, add heavy cream and turn heat to low. Allow to simmer on low while other ingredients are prepared.

If the sauce doesn’t thicken naturally, combine cornstarch and water and mix till smooth. Very slowly add the mixture to the sauce until the desired thickness is achieved.

Roasted Tomatoes
Preheat Oven to 400F

15 Cherry or Grape Tomatoes, halved
1 Tsp. Italian Seasoning
1 Tsp. Garlic, minced
1/4 Tsp. Salt
1/4 Tsp. Pepper
2 Tsp. Olive Oil

Cooking Directions
In a small mixing bowl, combine and toss halved tomatoes, Italian seasoning, garlic, salt, pepper, and olive oil and place on a greased baking sheet. Roast at 400 degrees for 15 minutes until edges start to get black. Add tomatoes to beurre blanc once complete.

Herbed Chicken Breast
1/2 Tsp. Montreal Steak Seasoning
1 Tsp. Italian Seasoning
1/4 Tsp. Dried Garlic
1/4 Tsp. Salt
1/8 Tsp. Pepper
1/4 Tsp. Paprika

Cooking Directions
Distribute seasonings evenly on chicken and grill to 165 degrees.

Serving Directions
Top with beurre blanc sauce and tomatoes, and serve.