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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken with asparagus,, ham and bearnaise sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken with Asparagus,, Ham and Bearnaise Sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chicken with Asparagus,, Ham and Bearnaise Sauce is something which I have loved my entire life. They’re fine and they look fantastic.

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. If the sauce is too thick, add more white wine.

To get started with this particular recipe, we must 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 it.

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

Bearnaise sauce can be used in place of hollandaise in any recipe to bring a more savory flavor. 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. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with Apply the sauce to steaks or burgers, asparagus or salmon. Pour sauce over cooked chicken and serve with asparagus, carrots and fresh kiwi.

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!

The gadget spec URL could not be found. 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. A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes, from BBC Good Food. I also served mine with pan roasted Bearnaise sause is sooo good, I would drink it if it weren't so fatty.

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