Dish: Appetizing 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. To same skillet, add chicken and cook until no longer pink. You can prepare Chicken with Asparagus,, Ham and Bearnaise Sauce using 29 components and 13 steps. Here is exactly how we cook.

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

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

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. If the sauce is too thick, add more white wine. The onion and herb-flavored topping is similar to a traditional herb butter.

This Is 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 melts over the hot chicken breast, creating a savory sauce.. 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.

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