Asparagus Chicken


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


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. Makes 4 servings

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Posted by marlaoh


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