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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.
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Ingredients requirements Chicken with Asparagus,, Ham and Bearnaise Sauce:
- Give for For Chicken
- Prepare 1 lb - boneless skinless chicken breasts, pounded into 1/4 inch slices
- Take 1/2 cup for all purpose flour
- Get 1/2 cup of grated parmesan cheese
- You need 1/4 tsp for hlack pepper and salt to taste
- Get 1/2 tsp cajun seasoning
- Provide 1 tbsp olive oil
- Make ready 1 tbsp of butter
- Make ready 1 of large egg, beaten with 1 tablespoon sour cream or mayonnaise
- Get - For Ham
- Prepare 1/2 lb for thin sliced deli ham, cut into bite size piecrs, I used hot ham
- Take 1/2 cup low sodium chicken broth
- You need 1/2 tsp dijon mustard
- Need 1/4 cup for cream, heavy or light
- Provide For Asparagus
- Need 2 lb - fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm
- Get 1 for bearnaise sauce
- Provide 3 tbsp white wine
- Make ready 3 tbsp - white wine vinegar
- Prepare 1/4 tsp for black pepper
- Provide 1/2 tbsp for dryed tarragon
- You need 1 of chopped shallot
- Make ready 3 of large egg yolks
- Give 1/2 tsp - hot sauce, such as franks brand
- You need 1 1/2 tbsp - heavy cream
- Prepare 1/2 cup - melted warm butter (one stick)
- Need 1 for for garnish
- Get 2 tbsp chopped chives
- Get 2 tbsp chopped parsley
I served this sauce over asparagus and with Blue Cheese Crsted Filet Mignon with Port Wine Sauce. 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. Break off tough ends of asparagus as far down as stalks snap easily.
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!
Tie stalks together in bundle with string, or hold together with band of aluminum foil. 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 vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise. Béarnaise is an emulsified sauce, and making it is a lot like the procedure for making Hollandaise sauce: Basically, warm clarified butter is whisked into egg yolks along with other flavoring ingredients. Watch Now: Classic Béarnaise Sauce Recipe. Sautéed chicken breast with Parma ham and fresh sage infused in a lemon white wine sauce.
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