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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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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