*  Exported from  MasterCook  *
 
          Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc
 
 Recipe By     : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 110
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entrees
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           oil
    1                    or 2 serrano or jalapeno chiles -- coarsely chopped
      1/2  cup           cilantro -- coarsely chopped
    1      teaspoon      salt
    4      whole         chicken breasts or 4 fish fillets
                         Beurre blanc:
      1/2  cup           plus 3 tablespoons butter
      1/2  medium        cucumber, peeled, halved -- and sliced
      1/2  cup           dry white wine
    1      tablespoon    shallots -- minced
                         fresh lime juice -- to taste
                         cilantro, to taste -- coarsely chopped
                         salt and pepper -- to taste
 
 Combine the oil, chiles, chopped cilantro, and salt and marinate the chicken
 or fish in this mixture for 1 1/2 hours.
 
 Grill the chicken or fish until barely done.
 
 While the chicken cooks, melt 3 tablespoons of the butter in a skillet and
 cook the cucumber until softened, about 3 minutes.  Meanwhile, boil the wine
 and shallots together in a small saucepan until reduced  to 1 tablespoon.
 Remove the saucepan from the heat and add the remaining butter to the saucepan
 bit by bit, whisking constantly.  Add the softened cucumber and season to
 taste with lime juice, cilantro, salt and pepper.  Serve over the chicken or
 fish.
 
 Notes:  With a little practice, you should be able to make the sauce in the
 time it takes for the chicken or fish to cook.  If you start the sauce ahead
 of time, keep it warm in a water bath, or reheat it very gently if at all.
 
 This is one of the recipes from the first Cafe Terra Cotta menu.  The sauce
 can be served on chicken or fish as described here, or with pork or veal.  The
 cucumbers add not only a subtle herbaceous taste, but also a crunchy texture,
 and a beautiful shade of green as they glisten in the buttery sauce.
 
 Submitted to Recipelu by Chelle Gardner.  Chelle51@aol.com
 
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