Easiest Way to Prepare Perfect Chicken with Asparagus,, Ham and Bearnaise Sauce

Name: Easiest Way to Prepare Perfect Chicken with Asparagus,, Ham and Bearnaise Sauce
Prep time: 6 min
Cook time: 2 h
Cuisine: American
Ingredients: For Chicken; 1 lbboneless skinless chicken breasts, pounded into 1/4 inch slices; 1/2 cupall purpose flour; 1/2 cupgrated parmesan cheese; 1/4 tsphlack pepper and salt to taste; 1/2 tspcajun seasoning; 1 tbspolive oil; 1 tbspbutter; 1large egg, beaten with 1 tablespoon sour cream or mayonnaise; For Ham; 1/2 lbthin sliced deli ham, cut into bite size piecrs, I used hot ham; 1/2 cuplow sodium chicken broth; 1/2 tspdijon mustard; 1/4 cupcream, heavy or light; For Asparagus; 2 lbfresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm; 1for bearnaise sauce; 3 tbspwhite wine; 3 tbspwhite wine vinegar; 1/4 tspblack pepper; 1/2 tbspdryed tarragon; 1chopped shallot; 3large egg yolks; 1/2 tsphot sauce, such as franks brand; 1 1/2 tbspheavy cream; 1/2 cupmelted warm butter (one stick); 1for garnish; 2 tbspchopped chives; 2 tbspchopped parsley

Brian Moore

Recipe

Page content

Easiest Way to Prepare Perfect Chicken with Asparagus,, Ham and Bearnaise Sauce Delicious, fresh and tasty.

Chicken with Asparagus,, Ham and Bearnaise Sauce. Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. They are a great contrast to the sweetness of the bearnaise, with their sharp pine taste. Another reason is this is an easy recipe to throw together on a weeknight, but also.

Serve immediately, passing béarnaise sauce at the table.

Bearnaise sauce can be used in place of hollandaise in any recipe to bring a more savory flavor.

Vegetables often served with hollandaise include asparagus Bearnaise is a delicious addition to any sandwich, but works especially well with roast beef, ham, steak and chicken sandwiches.

You can cook Chicken with Asparagus,, Ham and Bearnaise Sauce using 29 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chicken with Asparagus,, Ham and Bearnaise Sauce

You need of For Chicken.
Prepare 1 lb of boneless skinless chicken breasts, pounded into 1/4 inch slices.
It’s 1/2 cup of all purpose flour.
You need 1/2 cup of grated parmesan cheese.
It’s 1/4 tsp of hlack pepper and salt to taste.
It’s 1/2 tsp of cajun seasoning.
Prepare 1 tbsp of olive oil.
It’s 1 tbsp of butter.
You need 1 of large egg, beaten with 1 tablespoon sour cream or mayonnaise.
It’s of For Ham.
Prepare 1/2 lb of thin sliced deli ham, cut into bite size piecrs, I used hot ham.
It’s 1/2 cup of low sodium chicken broth.
It’s 1/2 tsp of dijon mustard.
It’s 1/4 cup of cream, heavy or light.
You need of For Asparagus.
You need 2 lb of fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm.
Prepare 1 of for bearnaise sauce.
You need 3 tbsp of white wine.
Prepare 3 tbsp of white wine vinegar.
It’s 1/4 tsp of black pepper.
It’s 1/2 tbsp of dryed tarragon.
You need 1 of chopped shallot.
It’s 3 of large egg yolks.
Prepare 1/2 tsp of hot sauce, such as franks brand.
It’s 1 1/2 tbsp of heavy cream.
Prepare 1/2 cup of melted warm butter (one stick).
Prepare 1 of for garnish.
Prepare 2 tbsp of chopped chives.
It’s 2 tbsp of chopped parsley.

One Skillet Chicken Thighs With Asparagus And PeasYummly.

Chicken, Lemon, and Green Asparagus TagliatelleCasseroles et claviers. chicken breasts, ground black pepper, asparagus, olive oil, garlic.

Stir fried chicken with fresh asparagus veggie, with sauteed garlic and ginger with traditional Hoisin sauce to perfection.

Sprinkle with parsley, and serve with the rest of the chilled wine.

Chicken with Asparagus,, Ham and Bearnaise Sauce step by step

For chicken.
Heat oil and butter in large saute pan..
Combine flour, parmesan cheese, pepper,salt and cajun seasoning on a plate, mix well.
Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat..
Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm..
Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat..
For bearnaise sauce.
In a small saucepan combine wine, vinegar, shallot atarragon and pepper until reduced to 2 tablespoons, strain into small bowl..
Have a double boiler set up, in the top part of the double boiler, off heat combine egg yolks, cream, hot sauce and reduced wine/vinegar mixture, whisk well. Place over the simmering water whisking at all times until the eggs begin to thicken, 2 to 4 minutes add butter very slowly while whisking until thickened. If it gets to thick add drops of hot water to thin. Serve immediatly or keep warm by putting dish in a small pan of warm water. Do not reheat, it will seperate..
To assemble.
On plates or large platter arrange asparagus, add ham with sauce, top with chicken then some bearnaise sauce..
Garnish with chives and parsley.
Serve woth crusty bread!.

It's named for the province of Bearn, but was really created just west of Paris.

You'll love it over salmon and chicken, too.

Bearnaise also goes great with eggs - top an omelette with it, drizzle it on top of Eggs Benedict, or smear some on a.

Break off tough ends of asparagus as far down as stalks snap easily.

Tie stalks together in bundle with string, or hold together with band of aluminum foil.