Chicken with Asparagus,, Ham and Bearnaise Sauce.
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Ingredients of Chicken with Asparagus,, Ham and Bearnaise Sauce
- It’s of For Chicken.
- Prepare 1 lb of boneless skinless chicken breasts, pounded into 1/4 inch slices.
- Prepare 1/2 cup of all purpose flour.
- It’s 1/2 cup of grated parmesan cheese.
- Prepare 1/4 tsp of hlack pepper and salt to taste.
- You need 1/2 tsp of cajun seasoning.
- Prepare 1 tbsp of olive oil.
- Prepare 1 tbsp of butter.
- Prepare 1 of large egg, beaten with 1 tablespoon sour cream or mayonnaise.
- Prepare of For Ham.
- It’s 1/2 lb of thin sliced deli ham, cut into bite size piecrs, I used hot ham.
- It’s 1/2 cup of low sodium chicken broth.
- You need 1/2 tsp of dijon mustard.
- You need 1/4 cup of cream, heavy or light.
- You need of For Asparagus.
- Prepare 2 lb of fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm.
- It’s 1 of for bearnaise sauce.
- Prepare 3 tbsp of white wine.
- Prepare 3 tbsp of white wine vinegar.
- Prepare 1/4 tsp of black pepper.
- Prepare 1/2 tbsp of dryed tarragon.
- It’s 1 of chopped shallot.
- It’s 3 of large egg yolks.
- You need 1/2 tsp of hot sauce, such as franks brand.
- You need 1 1/2 tbsp of heavy cream.
- It’s 1/2 cup of melted warm butter (one stick).
- You need 1 of for garnish.
- It’s 2 tbsp of chopped chives.
- It’s 2 tbsp of chopped parsley.
Chicken with Asparagus,, Ham and Bearnaise Sauce step by step
- For chicken.
- Heat oil and butter in large saute pan..
- Combine flour, parmesan cheese, pepper,salt and cajun seasoning on a plate, mix well.
- Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat..
- Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm..
- Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat..
- For bearnaise sauce.
- In a small saucepan combine wine, vinegar, shallot atarragon and pepper until reduced to 2 tablespoons, strain into small bowl..
- 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..
- To assemble.
- On plates or large platter arrange asparagus, add ham with sauce, top with chicken then some bearnaise sauce..
- Garnish with chives and parsley.
- Serve woth crusty bread!.
recipe by fenway @cookpad