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

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

Chicken with Asparagus,, Ham and Bearnaise Sauce instructions:

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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