Chicken with Asparagus,, Ham and Bearnaise Sauce. Mix the Hollsndaise sauce and Bearnaise Brush chicken with. ingredients. 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.

Chicken with Asparagus,, Ham and Bearnaise Sauce 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. The Rest Poached Chicken and Asparagus With Green Goddess Sauce Charred Asparagus With Miso Béarnaise Sauce Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Recipe ». Sprinkle with parsley, and serve with the rest of the chilled wine. 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

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

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. It is often associated with Hollandaise sauce, as it employs a similar technique of emulsifying fat (butter) in egg yolks and acid. While Hollandaise is made with lemon juice, a Béarnaise is made with an herb-infused vinegar.

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!.

Spoon over the sauce and arrange two asparagus tips in a cross over the top. Add to the reheated chicken with the crème fraîche and parsley. Béarnaise sauce was introduced later, and is a derivative of hollandaise. This sauce differs from hollandaise in the ingredients used, as well as the Béarnaise gets its acidity from white wine vinegar, rather than the lemon juice used in hollandaise sauce. It is also flavored with shallots and fresh herbs.