Asparagus Chicken

40 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 2 hr 30 min

“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.” - by TECK

Ingredients

4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese

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Metric US

Original recipe yields 4 servings

Directions

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 oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
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.

Nutrition

Amount Per Serving (4 total)

Calories
310 cal
15%

Fat
11.5 g
18%

Carbs
8.4 g
3%

Based on a 2,000 calorie diet

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Reviews (40)

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DAWNWILKERSON

Jan. 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 mad..." See moree 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

Feb. 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 great..." See moreer 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

Apr. 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-wee..." See morek 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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