RUBY TUESDAY CHICKEN FRESCO WITH LEMON BUTTER SAUCE

1 (10 oz.) chicken breast
1 tsp (1/2 per side) Ruby seasoning
3 slices Roma tomato
1/2 oz balsamic vinaigrette
1 1/2 oz Lemon Butter Sauce (recipe follows)
1 tsp basil chiffonade

Griddle the seasoned chicken breast until it reaches 165 degrees F. 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 chiffonade.

LEMON BUTTER SAUCE:
(will make more than needed for the one serving of chicken above)
2 tbsp minced shallots
8 fl oz dry white wine
2 fl oz lemon juice
3 fl oz cider vinegar
4 fl oz heavy (whipping) cream
1 1/2 lb unsalted butter cubed, at room temperature
1/2 tsp salt
1/8 tsp ground white pepper

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.

From: Ruby Tuesday
Source: WBIR-TV Knoxville, Show Date: 12/17/2007
URL: http://www.wbir.com/life/recipes/recipe.aspx?id=2396