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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken with asparagus,, ham and bearnaise sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken with Asparagus,, Ham and Bearnaise Sauce is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Chicken with Asparagus,, Ham and Bearnaise Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

Cooking asparagus most of the way in a dry cast iron pan cuts down on unwanted smoke in the kitchen. Repeat with remaining asparagus and vegetable oil. Serve immediately, passing béarnaise sauce at the table.

To begin 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 cook that.

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

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!

It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Béarnaise sauce was introduced later, and is a derivative of hollandaise. This sauce differs from hollandaise in the ingredients used, as well as the Béarnaise gets its acidity from white wine vinegar, rather than the lemon juice used in hollandaise sauce. It is also flavored with shallots and fresh herbs. I served this sauce over asparagus and with Blue Cheese Crsted Filet Mignon with Port Wine Sauce.

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