CHICKEN AND BEARNAISE SAUCE
This recipe was created by an ol' friend. I asked he how she came up with it and she said, 'I put all my favorite things together and this was the result". WOW is all I have to say!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
- Prep all your ingredients.
- Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
- In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
- Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
- Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
- Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
- Serve over pasta and serve immediately.
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Shafqat Bhatti
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The chicken was incredibly moist and flavorful, and the béarnaise sauce was the perfect complement. I'll definitely be making this again.
Semaya Phoenix
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken was fall-off-the-bone tender and the béarnaise sauce was rich and flavorful. I served it with roasted vegetables and it was a perfect meal.
Mayra figueroa
[email protected]I love this recipe! The chicken is always cooked perfectly and the béarnaise sauce is always delicious. I've made it several times now and it's always a hit with my family and friends.
Punjabi Gaming
[email protected]This recipe is amazing! The chicken was so moist and flavorful, and the béarnaise sauce was to die for. I've never had anything like it before. I will definitely be making this again and again.
Bakshish Ahmed
[email protected]I was a bit skeptical about making béarnaise sauce at home, but this recipe made it so easy. It turned out perfectly and was the perfect complement to the chicken. I'll definitely be making this again.
Raisa Rahman
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the béarnaise sauce is always a hit. I love that it's a relatively easy recipe to make, but it looks and tastes like it came from a fa
Rohan Raj
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the béarnaise sauce was absolutely delicious. I followed the recipe exactly and it turned out perfectly. I can't wait to make it again!
Anita Aaron
[email protected]I'm not usually a fan of chicken and béarnaise sauce, but this recipe changed my mind. The chicken was incredibly moist and flavorful, and the sauce was rich and creamy without being too heavy. I'll definitely be making this again.
Edith Eldridge
[email protected]This recipe was a hit at my dinner party! The chicken was cooked perfectly and the béarnaise sauce was divine. I even had a few guests ask for the recipe. Thanks for sharing this gem!
Asia Majid
[email protected]The chicken was a bit dry, but the béarnaise sauce more than made up for it. It was so flavorful and creamy, and it really elevated the dish. I'll definitely be making this sauce again, even if I try a different chicken recipe next time.
Rehan Zafar
[email protected]I love how easy this recipe is to follow, even for a novice cook like me. The béarnaise sauce was a bit intimidating at first, but the step-by-step instructions made it a breeze. The result was an incredibly delicious and impressive dish that I could
AMaya Patron
[email protected]This chicken and béarnaise sauce recipe is a winner! The chicken was cooked to perfection, moist and tender, and the sauce was simply divine. It was rich and flavorful, with a perfect balance of acidity and creaminess. I served it over roasted aspara