Steps to Prepare Jamie Oliver Chicken with Asparagus,, Ham and Bearnaise Sauce

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken with asparagus,, ham and bearnaise sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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! Here is how you cook it. To same skillet, add chicken and cook until no longer pink.

Chicken with Asparagus,, Ham and Bearnaise Sauce is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken with Asparagus,, Ham and Bearnaise Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have chicken with asparagus,, ham and bearnaise sauce using 29 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chicken with Asparagus,, Ham and Bearnaise Sauce:

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

Prepare the hollandaise sauce, doubling my recipe, adding the shallots and tarragon as directed. In large skillet, heat oil over medium-high. Season yogurt, dollop onto plates and top with remaining ingredients. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish.

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!

Season yogurt, dollop onto plates and top with remaining ingredients. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating. To reheat, place the chicken and asparagus on a microwave-safe plate and cover with a paper towel. Warm it up for a few minutes until it's hot all the way through.

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