Chicken With Asparagus, Ham And Bearnaise Sauce (only 29 Ingredients)

Sherry M Watson
Ratings : 4.1 ⭐ from 394
⌛ 45 mins
🗒️ 29 ingredients
👩‍🍳 -

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Today's special is the chicken with asparagus, ham and bearnaise sauce. This enjoyable recipe is easy and quick to prepare.

All you need are 29 ingredients and the willingness to follow 11 simple steps.

Chicken With Asparagus, Ham And Bearnaise Sauce (Only 29 ingredients)


  • for chicken
  • 1 lb boneless skinless chicken breasts, pounded into 1/4 inch slices
  • 1/2 cup all purpose flour
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp hlack pepper and salt to taste
  • 1/2 tsp cajun seasoning
  • 1 Tbsp olive oil
  • 1 tbsp butter
  • 1 large egg, beaten with 1 tablespoon sour cream or mayonnaise
  • for ham
  • 1/2 lb thin sliced deli ham, cut into bite size piecrs, I used hot ham
  • 1/2 cup low sodium chicken broth
  • 1/2 tsp dijon mustard
  • 1/4 cup cream, heavy or light
  • for asparagus
  • 2 lb fresh asparagus, trimmed and lower part peeled if desired. Cooked until crisp tender and kept warm
  • for bearnaise sauce
  • 3 tbsp white wine
  • 3 tbsp white wine vinegar
  • 1/4 tsp black pepper
  • 1/2 tbsp dryed tarragon
  • 1 chopped shallot
  • 3 large egg yolks
  • 1/2 tsp hot sauce, such as franks brand
  • 1 1/2 tbsp heavy cream
  • 1/2 cup melted warm butter (one stick)
  • for garnish
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "chicken with asparagus, ham and bearnaise sauce".

💡️ After preparing all the ingredients, you are ready to concoct chicken with asparagus, ham and bearnaise sauce by following the 11 following procedures:


  • FOR CHICKEN: Heat oil and butter in large saute pan.
  • Combine flour, parmesan cheese, pepper, salt and cajun seasoning on a plate, mix well.
  • Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat.
  • Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm.
  • FOR HAM: Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat.
  • FOR BEARNAISE SAUCE: In a small sauce pan combine wine, vinegar, shallot tarragon and pepper until reduced to 2 tablespoons, strain into small bowl.
  • 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.
  • To assemble
  • 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!

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