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

Chicken with Asparagus,, Ham and Bearnaise Sauce.

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

Ingredients of Chicken with Asparagus,, Ham and Bearnaise Sauce

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

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

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!.