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.
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
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Method Prep:5min › Cook:25min › Extra time:2hr › Ready in:2hr30min
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 the oven grill.
Remove chicken from dish or bowl, discarding remaining marinade, and grill for 25 minutes or until cooked through and juices run clear.
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.