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Composition Chicken with Asparagus,, Ham and Bearnaise Sauce:
- Give of For Chicken
- You need 1 lb boneless skinless chicken breasts, pounded into 1/4 inch slices
- Give 1/2 cup all purpose flour
- Get 1/2 cup - grated parmesan cheese
- Get 1/4 tsp - hlack pepper and salt to taste
- You need 1/2 tsp for cajun seasoning
- Prepare 1 tbsp for olive oil
- Provide 1 tbsp - butter
- Take 1 of large egg, beaten with 1 tablespoon sour cream or mayonnaise
- You need For Ham
- Require 1/2 lb - thin sliced deli ham, cut into bite size piecrs, I used hot ham
- Need 1/2 cup low sodium chicken broth
- Take 1/2 tsp - dijon mustard
- Provide 1/4 cup of cream, heavy or light
- Make ready For Asparagus
- Provide 2 lb - fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm
- Need 1 - for bearnaise sauce
- Need 3 tbsp white wine
- Make ready 3 tbsp of white wine vinegar
- You need 1/4 tsp of black pepper
- Make ready 1/2 tbsp for dryed tarragon
- Require 1 - chopped shallot
- Provide 3 - large egg yolks
- Need 1/2 tsp - hot sauce, such as franks brand
- Need 1 1/2 tbsp of heavy cream
- You need 1/2 cup - melted warm butter (one stick)
- Provide 1 of for garnish
- Give 2 tbsp of chopped chives
- Get 2 tbsp for chopped parsley
Chicken with Asparagus,, Ham and Bearnaise Sauce making process:
- 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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