Recipe of Chicken with Asparagus,, Ham and Bearnaise Sauce Speedy

Chicken with Asparagus,, Ham and Bearnaise Sauce.

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Ingredients of Chicken with Asparagus,, Ham and Bearnaise Sauce:

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

Chicken with Asparagus,, Ham and Bearnaise Sauce start cooking:

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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