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Asparagus Chicken

Asparagus Chicken

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    2 h 30 m
TECK

TECK

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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 oven to broil/grill.
  3. Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
  4. Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
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Reviews

DAWNWILKERSON
17

DAWNWILKERSON

1/4/2004

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!

Dregun
14

Dregun

2/29/2008

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!!

STEVERAMSEY
13

STEVERAMSEY

4/21/2005

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.

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