Asparagus Chicken Recipe - Allrecipes.com
Asparagus Chicken Recipe
  • READY IN hrs

Asparagus Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    2 hrs 30 mins

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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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 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 made 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!

 
Most Helpful Critical Review
Feb 10, 2006

Be careful not to let the chicken marinate more than the 2 hours. I marinated for about 4 hours and it turned out horrible. All I could taste was the wine.

 

47 Ratings

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 greater 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!!

 
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-week 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.

 
May 28, 2003

We really enjoyed this recipe. For a simpler version, bake the chicken directly in the prepared hollandaise sauce and top with asparagus.

 
Mar 17, 2003

I prepared this recipe with the Chickpea Salad with Red Onion and Tomato recipe. While this was a fine combo, I would prefer to make this with a mild rice dish next time. This was a very successful recipe. It is nice mild flavor and a good way to combine the veggies with the meat. I ended up cooking it in my oven at 375 on a broiling pan for 25 minutes. This is because I do not have a grill. It worked out fine and I would make this dish again.

 
Sep 21, 2005

This was awesome. I out the chicken on top of brown rice and that was a good extra. Thanks!

 
Aug 02, 2005

Great recipe. I used bernaise sauce instead of hollandaise and less cheese (we don't use much in any dish).

 

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Nutrition

  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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