Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken with asparagus,, ham and bearnaise sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken with Asparagus,, Ham and Bearnaise Sauce is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken with Asparagus,, Ham and Bearnaise Sauce is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook chicken with asparagus,, ham and bearnaise sauce using 29 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chicken with Asparagus,, Ham and Bearnaise Sauce:
- Make ready For Chicken
- Get 1 lb boneless skinless chicken breasts, pounded into 1/4 inch slices
- Make ready 1/2 cup all purpose flour
- Prepare 1/2 cup grated parmesan cheese
- Take 1/4 tsp hlack pepper and salt to taste
- Get 1/2 tsp cajun seasoning
- Make ready 1 tbsp olive oil
- Get 1 tbsp butter
- Make ready 1 large egg, beaten with 1 tablespoon sour cream or mayonnaise
- Get For Ham
- Prepare 1/2 lb thin sliced deli ham, cut into bite size piecrs, I used hot ham
- Make ready 1/2 cup low sodium chicken broth
- Make ready 1/2 tsp dijon mustard
- Take 1/4 cup cream, heavy or light
- Get For Asparagus
- Take 2 lb fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm
- Take 1 for bearnaise sauce
- Get 3 tbsp white wine
- Make ready 3 tbsp white wine vinegar
- Prepare 1/4 tsp black pepper
- Take 1/2 tbsp dryed tarragon
- Take 1 chopped shallot
- Prepare 3 large egg yolks
- Get 1/2 tsp hot sauce, such as franks brand
- Prepare 1 1/2 tbsp heavy cream
- Make ready 1/2 cup melted warm butter (one stick)
- Take 1 for garnish
- Prepare 2 tbsp chopped chives
- Take 2 tbsp chopped parsley
Steps to make Chicken with Asparagus,, Ham and Bearnaise Sauce:
- 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!
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