Ruby Tuesdays Chicken Fresco With Lemon Butter Sauce Recipe (2024)

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• 18 minutes to make
• Serves 1

I just LOVE this dish at Ruby Tuesdays. The recipe was presented by chef on local news program. The sauce makes enough for several servings, the chicken part of the recipe tells how to do one chicken breast. Easy easy to adjust to the number you need. Read more Also, the recipe calls for Ruby Seasoning - and of course he did not disclose the recipe for that! LOL I've had this chicken many times, and I think it's a combo of seasoned salt, garlic powder, parsely, pepper...kind of basic. Use what you like. See less

• easy
• impressive
• chicken
• cheap
• zesty
• lemony
• tomatoes
• basil
• stovetop

Ingredients

• chicken FRESCO: shopping list
• 1 (10 oz.) chicken breast shopping list
• 1 tsp (1/2 per side)Ruby seasoning shopping list
• 3 slices roma tomato shopping list
• 1/2 oz balsamic vinaigrette shopping list
• 1 1/2 oz lemon butter Sauce shopping list
• 1 tsp basil shopping list
• lemon butter SAUCE: shopping list
• 2 tbsp Minced shallots shopping list
• 8 fl oz dry white wine shopping list
• 2 fl oz lemon juice shopping list
• 3 fl oz cider vinegar shopping list
• 4 fl oz heavy cream shopping list
• 1 ½ lb unsalted butter Cubed, at room temp shopping list
• 1/2 tsp salt shopping list
• 1/8 tsp Ground white pepper shopping list

How to make it

• CHICKEN
• Griddle the seasoned chicken breast until it reaches 165°F(PC). Top the chicken with tomato, balsamic vinaigrette and cover with a dome for 30 seconds.
• To serve, plate the chicken breast with tomatoes and spoon lemon butter sauce over the top; sprinkle with the basil
• SAUCE
• To make the lemon butter sauce, 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 pepper.