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1
FOR CHICKEN
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2
Heat oil and butter in large saute pan.
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3
Combine flour, parmesan cheese, pepper,salt and cajun seasoning on a playe, mix well
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4
Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat.
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5
Cook in hot butter oil mixture, tirning once until cooked through, remove to a plate as done and keep warm.
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6
Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat.
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7
FOR BEARNAISE SAUCE
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8
In a small saucepan combine wine, vinegar, shallot atarragon and pepper until reduced to 2 tablespoons, strain into small bowl.
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9
Have a double boiler set up, in the top part of the double boiler, off heat combine egg yolks, cream, hot sauce and reduced wine/vinegar mixture, whisk well.
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10
Place over the simmering water whisking at all times until the eggs begin to thicken, 2 to 4 minutes add butter very slowly while whisking until thickened.
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11
If it gets to thick add drops of hot water to thin.
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12
Serve immediatly or keep warm by putting dish in a small pan of warm water.
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13
Do not reheat, it will seperate.
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14
TO ASSEMBLE
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15
On plates or large platter arrange asparagus, add ham with sauce, top with chicken then some bearnaise sauce.
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16
Garnish with chives and parsley
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17
Serve woth crusty bread!
