Best Savory Chicken Asparagus Hollandaise Recipes

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CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE



Asparagus Chicken With Hollandaise Sauce image

This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.

Provided by Nimz_

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 (1 1/4 ounce) packet dry hollandaise sauce mix
16 fresh steamed asparagus spears
1 cup shredded cheddar cheese (I only used about 1/2 cup of the cheese)

Steps:

  • 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.
  • Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
  • Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
  • Prepare hollandaise sauce according to package directions.
  • When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6

NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE



Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce image

You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 50m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 garlic cloves, minced
12 asparagus spears
1 teaspoon olive oil
1/2 cup dry white wine (can be non-alcoholic)
1 (10 ounce) can chicken broth
3 egg yolks
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1/2 cup butter, melted
1/2 cup 1% low-fat milk

Steps:

  • Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
  • Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
  • Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
  • Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
  • Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
  • Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
  • Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
  • Serve chicken with Hollandaise sauce drizzled over top.

Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31

ELEGANT CHICKEN OSCAR



Elegant Chicken Oscar image

This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).

Provided by Sharon Anne

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1 tablespoon olive oil
1 cup imitation crabmeat, flaked
1/2 lb asparagus tips, lightly steamed
1/2 cup water
1/4 cup powdered milk (actually 1/4 c COW SOUP MIX, see below)
2 egg yolks (freeze whites for another use)
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 dash white pepper
3 tablespoons salted butter, melted
1 dash paprika (sprinkled per chicken breast and overtop of hollandaise)
1 dash dry parsley flakes (ditto)

Steps:

  • Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
  • Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
  • Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
  • Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
  • ~~~~~~~~~~~~~~~~~~~~~~~~.
  • Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
  • COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
  • Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
  • *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.

Nutrition Facts : Calories 214.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 102.4, Sodium 470.8, Carbohydrate 12.1, Fiber 0.9, Sugar 2.2, Protein 20.2

ASPARAGUS WITH HOLLANDAISE



Asparagus with Hollandaise image

Blanched asparagus is served with an easy blender-made Hollandaise sauce and a sprinkle of cayenne for a little heat.

Provided by Food Network Kitchen

Time 10m

Yield 4

Number Of Ingredients 6

1 bunch asparagus (about 1 pound)
Kosher salt and freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper plus more for sprinkling (optional)
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
  • Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander.
  • Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine.
  • Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up.
  • Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away.

HOLLANDAISE SAUCE



Hollandaise Sauce image

For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It's a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.

Provided by Sam Sifton

Categories     sauces and gravies, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 5

7 egg yolks, at room temperature
1 cup unsalted butter
Pinch cayenne, or to taste
Lemon juice, to taste
Salt, to taste

Steps:

  • Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
  • Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
  • Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

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