Classic Chicken & Mushrooms with Bernaise

A long time ago, in a galaxy far, far away, Sallie DuMond worked in the restaurant biz. At a place in Lake Oswego, Oregon called Quinn's Mill, a chef taught her how to make a dish with chicken, mushrooms and bernaise sauce. Over the years, Sallie has made adjustments to make the recipe her own.

2 Tbsp peanut oil
2 Tbsp butter
4 chicken breasts
2 eggs, beaten
1/2 rack of Ritz crackers, crushed
1/2 cup peanut oil
4 large red potatoes, quartered
4 large carrots, whole
8 large regular button mushrooms, thickly sliced
1 Tbsp unsalted butter

Ace's bernaise sauce (not yet tried in blender but soon):
1/4 cup white wine
1/4 cup tarragon vinegar
1 Tbsp shallot (or 2 green onion)
3 white peppercorns
2 sprigs tarragon leaves, chopped (or 1 tsp dried)
1 sprig chervil leaves, finely chopped
1 sprig flat-leaf parsley leaves, finely chopped
1 Tbsp warm water
3 egg yolks
3/4 cup melted butter
1/2 tsp salt (optional)

Clean chicken breasts, pat dry. Dip in egg, then crushed ritz crackers. Fry until cooked through in peanut oil. Set aside to keep warm. Meanwhile steam red potatoes and carrots until just tender. In a saute pan, cook sliced button mushrooms with butter. Plate chicken breasts, veggies and mushrooms. Pour bernaise sauce over.

BERNAISE:

Saute first 7 ingredients, reduce to full 2 tablespoons, strain into top of double boiler. Blend egg and water till creamy. Melt butter and add by 1/2 teaspoon to whisked egg yolks till creamy. Stir in vinegar and wine mixture, and add salt if desired.

Blender recipe: Put strained wine vinegar mixture into blender add egg yolks and salt. Buzz for 3 seconds, boil butter in microwave till bubbly. Turn blender on high; pour a thin stream of melted butter (should take 30 seconds) into blender.