My Puerto Rican-inspired Escabeche Chicken Beurre Blanc is packed with flavor. It is made with chicken breast that is first pan-seared for maximum flavor and then finished in a tangy sauce. Made in only 30 minutes!
This Escabeche Chicken Beurre Blanc is a fusion of two great cuisines, Puerto Rican and French. It is made by combining the best of two worlds.
It is made with the same flavors as my Puerto Rican Chicken escabeche style, but I wanted to make it with a white sauce. So instead of making a plain beurre blanc, I made an escabeche beurre blanc, and just combined the two.
This is so good with mashed potatoes or fries on the side, or even some homemade garlic bread, so they can soak up all the sauce. But being true to my Puerto Rican roots, I love serving this with mofongo.
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Why This Recipe Works
- Is a combination of cuisines that make a really delicious match.
- You will learn how to make 2 different recipes and combine them into 1!
- An easy step-by-step recipe that you can follow.
Recipe Ingredients
- Chicken breast- I used chicken breast, but you can also use chicken thighs. But if you use thighs, you’ll need to cook them for a little longer.
- Chicken seasonings- The seasonings for the chicken are simple. You need salt, black pepper, and garlic powder. This is because most of the flavor comes from the searing of the chicken and the delicious sauce.
- Escabeche beurre blanc- You need the escabeche part first, which is onion, pepper, garlic, bay leaves, peppercorn, vinegar, adobo, onion, and garlic powder. For the sauce, you need white wine, heavy cream, and cold butter.
How to Make Escabeche Chicken Beurre Blanc
- Photo 1: The first thing I like to do is to cut the chicken in half. This helps the chicken cook faster, but more importantly, it will cook evenly. If you have very big chicken breasts, you can cut them in half and then flatten each piece a little.
- Photo 2: Season the chicken on both sides. Rub the seasonings on the chicken well so they can spread evenly.
- Photo 3: Add 2 tablespoons of butter to a big pan over medium-high heat. Let the pan heat up and add the chicken. You are going to cook each side for 5 minutes, but be sure not to move the chicken while it is cooking, so you can get a good sear. Your chicken should have a nice caramelized color.
- Photo 4: Cut the onion and pepper into strips and the garlic into thin slices. But you can cut however you like because you’ll strain your sauce.
- Photo 5: In a pan over high heat, we add the vegetables with the wine and vinegar. You want to reduce the liquid by cooking this for 5 minutes. You should have less liquid than what you started with. This was the escabeche part.
- Photo 6: Now we make the beurre blanc part. Lower the heat to medium-low and add the heavy cream and seasonings. Stir while it cooks for 1 minute. Then add the butter piece by piece. Let it melt and combine with the sauce, and repeat until all the butter is incorporated. You should have a very fragrant pale yellowish sauce.
- Photo 7: The vegetables will be soft, so I like to strain the sauce. But this is just a choice, so you can decide to keep them if you like. They’re tasty, but if you leave everything in, make sure not to eat the peppercorns or bay leaf.
- Photo 8: Now we add the chicken and sauce to a pan to finish cooking. Garnish with parsley, and you’ll be ready to enjoy.
Recipe Tips
- Reheating. When reheating this dish, there’s a chance that any leftover sauce will split. Don’t worry, because you can fix it. All you have to do is add a splash of heavy cream, water, or a small cube of cold water.
- If you have any leftover sauce, do not throw it away. This is great even as a salad dressing.
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Chicken Beurre Blanc
This is a Chicken Beurre Blanc that is the perfect weeknight meal. It is chicken cooked with a rich, buttery, and flavorful sauce.
Ingredients
Beurre Blanc Sauce
- ½ yellow onion
- ½ small green pepper
- 2 garlic cloves
- 1 cup white wine
- 2 tablespoons white vinegar
- ½ teaspoon peppercorn
- 2 bay leaves
- ¼ cup heavy cream
- ½ teaspoon adobo
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 ounces butter (cold)
Chicken
- 2 tablespoons butter
- 2 chicken breast (1.5 pounds)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 twigs parsley
Instructions
- Prep everything. Cut the butter into small cubes and store it in the fridge until you are ready to use it. Peel the onion and cut it into small strips. Peel the garlic and slice it into thin slices. Roughly chop the parsley.
- Make the chicken. Cut the chicken breast in half. If your chicken is too thick, gently flatten the meat so all the meat can have an even thickness. Use a meat mallet or any heavy kitchen tool.
- Season the chicken on both sides with the salt, pepper, and garlic powder.
- In a large pan over medium-high add 2 tablespoons of butter. Once the pan is hot and the butter is melted, add the chicken. Cook for 5 minutes per side.
- Make the sauce. In a small pan over high heat, add the white wine, vinegar, onion, garlic, peppercorns, and bay leaves. Cook this for 5 minutes. The liquid should be reduced until about ¼ cup of liquid is left.
- Add the heavy cream, adobo, onion, and garlic powder. Cook for 1 minute while stirring. Lower the heat to medium-low.
- Now add the butter, one cube at a time. Whick it in and once it's melted and incorporated, add another piece until you've added all the butter. Cook for 2 minutes. Strain the sauce ( you can also leave it as is).
- Place the chicken in the same pan you made the sauce. Now add the sauce back in, and cook for 2 minutes while stirring the sauce and chicken around. Add the parsley and serve. Buen provecho!
Recipe Notes
- Wine- I used a Chardonnay winebut any white wine will work.
- Butter- One of the most important steps is to make sure that your butter is cold. Leave the butter in the fridge until the very last moments before adding it to the sauce.
- Chicken- I used chicken breas but you can also use boneless chicken thighs.
Nutrition
Calories: 459kcal | Carbohydrates: 3g | Protein: 25g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1348mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
*The nutrition information is automatically calculated, so this is only an approximation.
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