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Chicken with Asparagus Mousse Recipe
|Asparagus/One 9-ounce package thawed frozen asparagus||1 Pound|
|Shallots/Green onions||3 , minced|
|Hollandaise sauce||2⁄3 Cup (10.67 tbs), prepared (Homemade Or Prepared)|
|Whole chicken breasts||4 Large, skinned, boned and halved|
|Clarified butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄2 Cup (8 tbs), seasoned|
Serving size: Complete recipe
Calories 2122 Calories from Fat 905
% Daily Value*
Total Fat 102 g157.1%
Saturated Fat 39.7 g198.4%
Trans Fat 0.2 g
Cholesterol 566.3 mg
Sodium 1501.8 mg62.6%
Total Carbohydrates 91 g30.3%
Dietary Fiber 11.2 g45%
Sugars 9.7 g
Protein 197 g393.6%
Vitamin A 93% Vitamin C 66.1%
Calcium 68.8% Iron 105.6%
*Based on a 2000 Calorie diet
Cut fresh or thawed asparagus into 1-inch pieces.
Place in saucepan with shallots or onions and enough salted water to cover and cook until tender, about 12 to 15 minutes.
Drain thoroughly, pressing out all water .
Puree in blender or finely chop.
Combine asparagus and hollandaise in mixing bowl and keep warm.
Preheat broiler Place chicken breasts between 2 sheets of waxed paper and pound them until thin (about 1/4 inch).
Dip chicken in seasoned flour, shaking off excess.
Heat butter in 10-to 12-inch skillet over high heat and saute chicken breasts quickly until golden brown, about 2 minutes on each side.
Remove to large shallow casserole.
Add white wine to skillet, scraping up any browned bits from bottom.
Pour wine over chicken.
Evenly spoon mousse on each chicken breast.
Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling.