Additionally, I'm breaking from tradition and making this entire meal on what is usually my prep day. If it works well, I'll do a variant where I split the preparation like usual later.
Results
This was okay. It turns out I'm not a big fan of Hollandaise sauce. I probably won't be making this particular variant again soon. I've done another variation with Marsala wine that I like better and will post the recipe soon.
Ingredients
- Asparagus, 6 spears (these are thicker than the last spears, so I'm halving the number)
- Garlic, 3 cloves
- Chicken, 2 breasts
- Egg Yolks, 3
- Lemon Juice, 1 Tablespoon
- Water, 1 Tablespoon
- Salt, 1/4 teaspoon + to taste
- Pepper, to taste
- Butter, 1 stick
Cooking
- Preheat oven to 300°.
- Chicken, 2 breasts, defrosted. Pound flat.
- Season the inside of the chicken breasts with salt, pepper.
- Smear the garlic on the inside of the breasts.
- Asparagus, 6 large spears, rinse.
- Roll 3 spears asparagus in each chicken breast.
- Skewer the chicken breasts together with the toothpicks.
- In an oven-safe pan, sear the chicken until golden brown, 4 to 5 minutes per side.
- Transfer pan with chicken into hot oven.
- Cook until fully cooked, approx. 10 minutes.
- Butter, 1 stick, melted in microwave safe container.
- Hollandaise Sauce, in blender mix at high speed for 2 minutes:
- Egg Yolks, 3
- Lemon Juice, 1 T
- Water, 1 T
- Salt, 1/4 t
- Slow the blender to the slowest setting.
- Drizzle in the clear part of the butter. Do not add the milk solid residue.
- Remove chicken from oven and top with sauce.
No comments:
Post a Comment