6 boneless breasts of chicken (skinless) or 6 chicken thighs (boneless and skinless)
1/2 c. soy sauce
1/2 c. sherry
2 tbsp. Dijon mustard
1 tbsp. Tabasco
1/2 c. olive oil
Melted butter
3 c. toasted bread crumbs
1 1/2 tsp. freshly ground pepper

Marinate chicken for 2 hours in a mixture of soy sauce, sherry, olive oil, Tabasco, and mustard. Broil for 6 minutes per side (time may vary if using dark meat). Remove from oven, dip in melted butter, and roll in bread crumbs and pepper mixture. Return to broiler for 2 minutes; watch carefully. Brush with butter and broil for another minute. Serve with Sauce Bernaise (recipe follows).

SAUCE BERNAISE:

3 scallions or shallots, finely chopped
1 tsp. tarragon or 1 tbsp. chopped fresh tarragon
1/4 c. wine vinegar
1/4 c. white wine
2 tsp. chopped parsley
1/4 lb. butter
3 egg yolks
1/2 tsp. salt
1 tbsp. lemon juice
Dash of Tabasco

Basic Hollandaise sauce ingredients.

Cut the butter into 3 equal parts. Beat egg yolks slightly and add seasonings. Place in an enamel, glass or pottery container over hot water. Using a wire whisk, beat in 1/3 of the butter, then the second piece and then the third. Do not let the water boil. This is Hollandaise to this point. If it should curdle, add a touch of boiling water and continue stirring until it emulsifies again.

In a small pan, combine shallots, wine vinegar, wine, and chopped parsley. Bring to a boil and reduce to practically a glaze. Add this to the basic Hollandaise sauce and correct the seasoning. If tarragon is fresh, it is nice to stir in an extra amount.