Asparagus Chicken

    Asparagus Chicken

    (48)
    10saves
    2hr30min


    48 people made this

    About this recipe: Chicken breasts marinated in white wine and herbs, then grilled and served with steamed asparagus and hollandaise sauce. Had it once in a restaurant, tried to recreate it for my wife and this is what I got.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 125ml white wine, such as Chardonnay
    • 1 teaspoon dried tarragon
    • 1 packet dry hollandaise sauce mix
    • 16 fresh steamed asparagus spears
    • 115g grated Cheddar cheese

    Method
    Prep:5min  ›  Cook:25min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. 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.
    2. Preheat the oven grill.
    3. Remove chicken from dish or bowl, discarding remaining marinade, and grill for 25 minutes or until cooked through and juices run clear.
    4. Meanwhile, prepare hollandaise sauce according to packet directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and drizzle with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (47)

    by
    17

    I was very nervous about preparing this dish because I was worried that the steamed asparagus wouldn't turn out but my guests loved it. Fairly easy recipe and I will definitely serve it again. I made a spinach salad with cranberries and mandarin oranges and I made oven roasted potatoes using Lipton Onion Mix and olive oil. My dinner party was a success and I will definitely make this recipe again!  -  08 Jul 2001  (Review from Allrecipes US | Canada)

    by
    14

    I have made this twice; once the original way and it was good; once my way and it was fantastic (for me). My Way: I marinated the chicken for 1 hour in the wine and herbs but added 1/2 lemon for greater acidity. Dipped them in an egg bath and then dusted them with a mixture of 30/70 Flour/Parmesean Cheese (grated not shreded) and pan fried it. I was suprised the sauce went so well over the crusted chicken breast. Also I blanched my Asparagus instead of steaming them; but that is just a personal prefrence. Great Recipe!!  -  29 Feb 2008  (Review from Allrecipes US | Canada)

    by
    13

    Wouldn't change a thing. This is quite a tasty recipe. With so few ingredients, I was skeptical; assuming it would be bland. On the contrary. It's super easy, creamy and scrumptious. A perfect mid-week meal for the family that looks like a gourmet dish. My 8-year-old son and my wife loved it. I will make it again.  -  21 Apr 2005  (Review from Allrecipes US | Canada)

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