Chicken with Asparagus,, Ham and Bearnaise Sauce. 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.

Mix the Hollsndaise sauce and Bearnaise Brush chicken with. ingredients. Cooking asparagus most of the way in a dry cast iron pan cuts down on unwanted smoke in the kitchen. A finishing addition of oil quickly blisters the spears and helps seasoning stick to Repeat with remaining asparagus and vegetable oil. 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

You need of For Chicken.
Prepare 1 lb of boneless skinless chicken breasts, pounded into 1/4 inch slices.
You need 1/2 cup of all purpose flour.
You need 1/2 cup of grated parmesan cheese.
Prepare 1/4 tsp of hlack pepper and salt to taste.
It's 1/2 tsp of cajun seasoning.
Prepare 1 tbsp of olive oil.
It's 1 tbsp of butter.
You need 1 of large egg, beaten with 1 tablespoon sour cream or mayonnaise.
It's of For Ham.
It's 1/2 lb of thin sliced deli ham, cut into bite size piecrs, I used hot ham.
You need 1/2 cup of low sodium chicken broth.
You need 1/2 tsp of dijon mustard.
It's 1/4 cup of cream, heavy or light.
It's of For Asparagus.
It's 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.
You need 3 tbsp of white wine.
It's 3 tbsp of white wine vinegar.
You need 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.
It's 1/2 tsp of hot sauce, such as franks brand.
You need 1 1/2 tbsp of heavy cream.
You need 1/2 cup of melted warm butter (one stick).
Prepare 1 of for garnish.
It's 2 tbsp of chopped chives.
You need 2 tbsp of 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. A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar).

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!.

Coat with the olive oil, and season generously with salt and pepper. I also served mine with pan roasted Bearnaise sause is sooo good, I would drink it if it weren't so fatty. At home, we eat small peas with the steak and bearnaise sauce and french fries that. 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.