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

Chicken with Asparagus,, Ham and Bearnaise Sauce. Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat. Chicken with Asparagus,, Ham and Bearnaise Sauce. Serve asparagus with Béarnaise sauce, cooked potatoes, and ham.

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A finishing addition of oil quickly blisters the spears and […] Cooking asparagus most of the way in a dry cast iron pan cuts down on unwanted smoke in the kitchen. A finishing addition of oil quickly blisters the spears. Chicken with Asparagus,, Ham and Bearnaise Sauce cuisine is really a dish that's classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You can have Chicken with Asparagus,, Ham and Bearnaise Sauce using 29 components and also 13 actions. Here is how you prepare.

What needs to be prepared of Chicken with Asparagus,, Ham and Bearnaise Sauce

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

You may make it for friends or family events, and it could be provided at several formal occasions actually. To same skillet, add chicken and cook until no longer pink. Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender. Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions.

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!.

Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Simply put one piece of chicken and divide the asparagus and sauce evenly in an airtight food container. To reheat, place the chicken and asparagus on a microwave-safe plate and cover with a paper towel. Warm it up for a few minutes until it's hot all the way through. Dip the chicken pieces lightly in the seasoned flour and shake off excess.

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