Asparagus Chicken With Hollandaise Sauce
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"This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating."
photo by Blanca L.
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 118.29 ml Chardonnay wine
- 4.92 ml dried tarragon
- 35.43 g packet dry hollandaise sauce mix
- 16 fresh steamed asparagus spears
- 236.59 ml shredded cheddar cheese (I only used about 1/2 cup of the cheese)
directions
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
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Reviews
-
Yum! I used oregano in place of tarragon (personal preference), and chicken tenders instead of breasts that I baked at 350 for 12 minutes. This dish came out fantastic and the chicken very juicy! I used a blender hollandaise recipe from another popular site, salt and peppered the chicken before baking, and served the asparagus on the side. I'll definitely make this again. -
Great recipe. I used Sherry and fresh basil and fresh thyme because I did not have any Chardonnay and dried tarragon on hand. I baked the chicken at 350 for 30 minutes, the last 12 minutes, I roasted the asparagus. Made Alton Brown's Hollandaise Sauce (which came out GREAT) and put it all together. Came out fantastic and was fairly easy (even making the Hollandaise from scratch...) Thank you for posting. -
Fantastic stuff! I used oven roasted asparagus instead of steamed, and after cooking the chicken breast I sliced it on the bias to top the asparagus. I used Knorr Hollandaise and added a generous squeeze of lemon to it. I put the asparagus on the bottom of a casserole, topped it with the chicken slices, then drizzled it with the hollandiase. I then popped it into a 325 degree oven till it was a little bubbly. I then sprinkled a 1/2 c of cheese,( I did not want it to over power the other ingredients) and sprinkled all with some Paprika and parsley flakes. It went back into the oven for about 5 minutes for the cheese to melt. This is mouthwateringly delicious. It is like a lighter version of chicken divan. A definite repeat at our house.
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This is a nice change from eating with the kids. As a single mom I tend to wind up eating kiddie food like chicken nuggets, mac and cheese, pizza, etc.... Tonight I decided to treat myself and I am glad I did. No more kids meals for me...lol -
This was so good and I cannot wait to make it again. I made this as a special dinner for my Mom's birthday. I love hollandaise sauce and was looking for recipes with it when I came across this one. The only thing for me is I am not experienced with broiling but it still turned out delicious. Very pretty dish!
see 5 more reviews
Tweaks
-
Yum! I used oregano in place of tarragon (personal preference), and chicken tenders instead of breasts that I baked at 350 for 12 minutes. This dish came out fantastic and the chicken very juicy! I used a blender hollandaise recipe from another popular site, salt and peppered the chicken before baking, and served the asparagus on the side. I'll definitely make this again.
-
Fantastic stuff! I used oven roasted asparagus instead of steamed, and after cooking the chicken breast I sliced it on the bias to top the asparagus. I used Knorr Hollandaise and added a generous squeeze of lemon to it. I put the asparagus on the bottom of a casserole, topped it with the chicken slices, then drizzled it with the hollandiase. I then popped it into a 325 degree oven till it was a little bubbly. I then sprinkled a 1/2 c of cheese,( I did not want it to over power the other ingredients) and sprinkled all with some Paprika and parsley flakes. It went back into the oven for about 5 minutes for the cheese to melt. This is mouthwateringly delicious. It is like a lighter version of chicken divan. A definite repeat at our house.
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
