Chicken Breasts Topped With
Asparagus Hollandaise Mousse
Serves 8.
Ingredients:
1 lb. fresh asparagus spears
3 T. minced shallots
2/3 cup hollandaise sauce (see below)
8 boneless skinless chicken breasts
3 T. minced shallots
2/3 cup hollandaise sauce (see below)
8 boneless skinless chicken breasts
Flour seasoned with salt and pepper
1/4 cup unsalted butter
1/4 cup dry white wine
1/2 cup freshly grated Parmesan
1/4 cup unsalted butter
1/4 cup dry white wine
1/2 cup freshly grated Parmesan
*
Directions:
1. For the mousse, wash and trim fresh asparagus. Cut into 1-inch pieces.
Place in a saucepan with shallots and enough salted water to cover. Cook
until tender about 12 minutes. Drain thoroughly, press out all water. Puree
asparagus and shallots. Combine asparagus with hollandaise and keep
warm.
2. Preheat broiler. Trim chicken breasts and pound to an even 1/2 inch thickness. Dip chicken in seasoned flour, shaking off excess. Heat butter in a large skillet over medium high heat and sauté chicken until golden brown, about 4 minutes on each side. Remove to a baking sheet. Add white wine to skillet and cook, scraping up any browned bits from the bottom of the pan. Pour reduction over chicken.
3. Preheat broiler. Evenly spoon the asparagus mousse on each chicken breast. Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling. Serve immediately.
Easy Microwave Hollandaise Sauce:
(Makes about 2/3 cup.)
Melt 1/4 cup unsalted butter in a 2-cup measure for 45 seconds on High power. Whisk in 1 1/2 T. fresh lemon juice,
3 egg yolks,
1/4 cup half and half and
1/2 tsp Dijon mustard.
Cook sauce, uncovered, on High power, 1 to 1 1/2 minutes, whisking after 30 seconds and then every 15 seconds until thick and smooth. Season with salt and pepper to taste and more lemon juice as needed.
Traditional Hollandaise Sauce:
(Makes about 1 cup.)
Whisk 3 egg yolks,
1 tsp. mustard
2 T. lemon juice
in the top of a double boiler insert or in a stainless bowl that will fit over a saucepan. Heat 3 inches water in the saucepan and bring to a boil. Reduce heat and simmer the water. Set the pan or bowl over the simmering water and whisking constantly
add 1 cup melted unsalted butter in a slow thin stream. As the sauce thickens you may add the butter faster. When all the butter has been added and the sauce has thickened, season to taste with salt and pepper and more lemon juice as needed.
2. Preheat broiler. Trim chicken breasts and pound to an even 1/2 inch thickness. Dip chicken in seasoned flour, shaking off excess. Heat butter in a large skillet over medium high heat and sauté chicken until golden brown, about 4 minutes on each side. Remove to a baking sheet. Add white wine to skillet and cook, scraping up any browned bits from the bottom of the pan. Pour reduction over chicken.
3. Preheat broiler. Evenly spoon the asparagus mousse on each chicken breast. Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling. Serve immediately.
Easy Microwave Hollandaise Sauce:
(Makes about 2/3 cup.)
Melt 1/4 cup unsalted butter in a 2-cup measure for 45 seconds on High power. Whisk in 1 1/2 T. fresh lemon juice,
3 egg yolks,
1/4 cup half and half and
1/2 tsp Dijon mustard.
Cook sauce, uncovered, on High power, 1 to 1 1/2 minutes, whisking after 30 seconds and then every 15 seconds until thick and smooth. Season with salt and pepper to taste and more lemon juice as needed.
Traditional Hollandaise Sauce:
(Makes about 1 cup.)
Whisk 3 egg yolks,
1 tsp. mustard
2 T. lemon juice
in the top of a double boiler insert or in a stainless bowl that will fit over a saucepan. Heat 3 inches water in the saucepan and bring to a boil. Reduce heat and simmer the water. Set the pan or bowl over the simmering water and whisking constantly
add 1 cup melted unsalted butter in a slow thin stream. As the sauce thickens you may add the butter faster. When all the butter has been added and the sauce has thickened, season to taste with salt and pepper and more lemon juice as needed.
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