Chicken with Asparagus, Ham and Bearnaise Sauce

Introduce

Chef :

fenway

Chicken with Asparagus, Ham and Bearnaise Sauce

This recipe is a family favorite, the combination of ham and asparagus goes so well with the chicken and bearnaise sauce.

Ingredient

Cooking time :

45 mins

1 lb

boneless skinless chicken breasts, pounded into 1/4 inch slices

1/2 cup

hlack pepper and salt to taste

1/2 tsp

large egg, beaten with 1 tablespoon sour cream or mayonnaise

1/2 lb

thin sliced deli ham, cut into bite size piecrs, I used hot ham

1/2 cup

fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm

3 tbsp

hot sauce, such as franks brand

1 1/2 tbsp

melted warm butter (one stick)

2 tbsp

Cooking instructions

* Step 1

FOR CHICKEN: Heat oil and butter in large saute pan.

* Step 2

Combine flour, parmesan cheese, pepper, salt and cajun seasoning on a plate, mix well.

* Step 3

Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat.

* Step 4

Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm.

* Step 5

FOR HAM: Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat.

* Step 6

FOR BEARNAISE SAUCE: In a small sauce pan combine wine, vinegar, shallot tarragon and pepper until reduced to 2 tablespoons, strain into small bowl.

* Step 7

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.