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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken with asparagus,, ham and bearnaise sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken with Asparagus,, Ham and Bearnaise Sauce is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chicken with Asparagus,, Ham and Bearnaise Sauce is something which I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken with asparagus,, ham and bearnaise sauce using 29 ingredients and 13 steps. Here is how you can achieve that.

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

Steps 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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