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

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Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chicken with asparagus,, ham and bearnaise sauce recipe. To cook chicken with asparagus,, ham and bearnaise sauce you only need 29 ingredients and 13 steps. Here is how you do that.

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

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