Recipe: Delicious Chicken with Asparagus,, Ham and Bearnaise Sauce

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.

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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. We can cook Chicken with Asparagus,, Ham and Bearnaise Sauce using 29 active ingredients as well as 13 actions. Below is just how we accomplish.

Components of Chicken with Asparagus,, Ham and Bearnaise Sauce

1. Step by step. of For Chicken.
2. Directions. of boneless skinless chicken breasts, pounded into 1/4 inch slices.
3. Step by step. of all purpose flour.
4. Instructions. of grated parmesan cheese.
5. Detaile. of hlack pepper and salt to taste.
6. Guidelines. of cajun seasoning.
7. Guidelines. of olive oil.
8. Guidelines. of butter.
9. Directions. of large egg, beaten with 1 tablespoon sour cream or mayonnaise.
10. Directions. of For Ham.
11. Detaile. of thin sliced deli ham, cut into bite size piecrs, I used hot ham.
12. Instructions. of low sodium chicken broth.
13. Step by step. of dijon mustard.
14. Step by step. of cream, heavy or light.
15. Instructions. of For Asparagus.
16. Instructions. of fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm.
17. Detaile. of for bearnaise sauce.
18. Guidelines. of white wine.
19. Guidelines. of white wine vinegar.
20. Detaile. of black pepper.
21. Step by step. of dryed tarragon.
22. Detaile. of chopped shallot.
23. Step by step. of large egg yolks.
24. Instructions. of hot sauce, such as franks brand.
25. Guidelines. of heavy cream.
26. Guidelines. of melted warm butter (one stick).
27. Instructions. of for garnish.
28. Instructions. of chopped chives.
29. Directions. 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.

Instructions To Make Chicken with Asparagus,, Ham and Bearnaise Sauce

1. For chicken.
2. Heat oil and butter in large saute pan..
3. Combine flour, parmesan cheese, pepper,salt and cajun seasoning on a plate, mix well.
4. Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat..
5. Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm..
6. Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat..
7. For bearnaise sauce.
8. In a small saucepan combine wine, vinegar, shallot atarragon and pepper until reduced to 2 tablespoons, strain into small bowl..
9. 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..
10. To assemble.
11. On plates or large platter arrange asparagus, add ham with sauce, top with chicken then some bearnaise sauce..
12. Garnish with chives and parsley.
13. 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.

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