Ingredients
-
-
4
-
2
-
12
-
1
-
1/2
-
1
-
-
3
-
2
-
1/2
-
1
-
1/2
-
1/2
-
Directions
Nif’s Asparagus Stuffed Chicken Breast With Hollandaise Sauce, You’ll think that you are being spoiled in a nice restaurant with this recipe This was a Sandi Richards recipe that I changed just a little Enjoy!, Thank you, Nif! Amazing recipe and certainly fine dining quality! The chicken was moist and tender and full of flavour I seasoned the chicken with salt and pepper and I cooked it covered the last 5 minutes This is a keeper!, Very good, my family loved it Thanks!
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Steps
|
1
Done
|
Asparagus Stuffed Chicken: Smear 1/2 Teaspoon Garlic on Rough Side of Each Chicken Breast. |
|
2
Done
|
Lay 3 Spears of Asparagus on Top of Garlic, Roll the Breast Around the Asparagus and Secure With Toothpicks. |
|
3
Done
|
Heat Oil in a Large Flat Frying Pan at Medium-High Heat. Brown All Sides of the Rolled Chicken. |
|
4
Done
|
Add Wine and Chicken Broth to Pan After All the Breasts Have Browned. Let Simmer at Medium Heat, Turning Once, Until Liquid Evaporates. Remove Toothpicks! |
|
5
Done
|
Hollandaise: Beat Egg Yolks With a Whisk in a Small Stove Top Pot (no Heat Yet). Add Lemon Juice, Dry Mustard and Tabasco to Yolks. Whisk Together to Combine. |
|
6
Done
|
Melt Butter Until Liquid, About 10 Seconds. Very Slowly Drizzle the Butter Into Egg Yolks While Whisking. Now Place on Medium-Low Heat. |
|
7
Done
|
Slowly Whisk in Milk Until Smooth. Heat Through While Whisking. Remove from Heat. Add a Little More Milk If You Want It Thinner. |
|
8
Done
|
Serve Chicken With Hollandaise Sauce Drizzled Over Top. |
